SuperQuick Shawarma-Spiced Chicken
with Lentil Bulgur and Tabbouleh- Milk
- Wheat
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Gluten
- Egg
- Fish
- Crustaceans
Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Chicken breasts • Roma tomato • Bulgur wheat (wheat) (durum wheat semolina) • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Parsley.
Ingredients
2 unit(s)
Chicken Breasts
8 g
Shawarma Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lentils, canned
(Contains: May contain traces of allergens, Gluten, Wheat)
2 unit(s)
Tomato
7 g
Parsley
3 tbsp
Yogurt Sauce
(Contains: Milk)
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
½ tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Garlic Puree
(Contains: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, May contain traces of allergens)
Not included in your delivery
1 tbsp
Oil*
½ tbsp
Butter*
(Contains: Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 14-15 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, pat chicken dry with paper towels. Sprinkle with Shawarma Spice Blend, then season with salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add chicken. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, strain, then rinse lentils.
- Heat the same pan from step 2 over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.
- Add garlic puree and lentils. Cook for 1 min, stirring constantly, until fragrant.
- Remove the pan from heat, then season with salt.
- Cut tomatoes into 1/4-inch pieces.
- Roughly chop parsley
- To a large bowl, add 1/2 tbsp (1 tbsp) vinegar and 1/2 tbsp (1 tbsp) oil. Whisk to combine.
- To the large bowl, add tomatoes and half the parsley. Season with salt and pepper, then toss to combine.
- Once bulgur is cooked, fluff with a fork, then gently sitr in lentil-garlic mixture and remaining parsley. Season with salt and pepper.
- Divide bulgur, chicken and salad between plates.
- Drizzle yogurt sauce over top.
