Sheet Pan Spiced Chicken Breast Bowls
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Sheet Pan Spiced Chicken Breast Bowls

Sheet Pan Spiced Chicken Breast Bowls

with Lemony Roasted Potatoes

Leave the pita behind and fill this wondrous bowl with all your favourite shawarma toppings: savoury chicken breasts, creamy garlic dressing, lemony roasted potatoes, fresh tomatoes and bright green parsley!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 tbsp

Garlic Puree

350 g

Yellow Potato

4 tbsp


(Contains Egg, Mustard)

1 unit(s)

Sweet Bell Pepper

1 unit(s)


1 unit(s)


1 tsp

Garlic Salt

1 unit(s)

Yellow Onion

Not included in your delivery

2.5 tbsp


0.13 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories770 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber7 g
Protein45 g
Cholesterol145 mg
Sodium1050 mg
Trans Fat0 g
Potassium1800 mg
Calcium75 mg
Iron3.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Paper Towel
Small Bowl
Medium Bowl


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Zest, then juice lemon. Cut potatoes into 1-inch pieces. Add potatoes, lemon zest, half the garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)


Meanwhile, cut tomato into 1/4-inch pieces.Core, then cut pepper into 1/2-inch slices. Halve, peel, then cut onion into 1/4-inch slices. Pat chicken dry with paper towels. Cut into 1-inch wide strips. Season with Shawarma Spice Blend and remaining garlic salt.

Bake veggies and chicken

Add onions, peppers, 1/2 tbsp (1 tbsp) oil and half the garlic puree to one side of another unlined baking sheet. Season with salt and pepper, then toss to combine. Add chicken to the other side of the baking sheet with veggies. Drizzle 1/2 tbsp (1 tbsp) oil over chicken. Roast in the bottom of the oven, until veggies are tender and chicken is cooked through, 8-12 min.**

Make garlic sauce

Meanwhile, add mayo, 1/2 tbsp (1 tbsp) lemon juice and remaining garlic puree to a small bowl. Season with salt and pepper, then stir to combine.

Dress tomatoes

Whisk together 1/2 tbsp (1 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a medium bowl. Add tomatoes. Season with salt and pepper, then stir to combine.

Finish and serve

Divide potatoes and veggies between bowls. Top with chicken and tomatoes.Drizzle garlic sauce over top.