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Roasted Shawarma-Spiced Chicken and Bulgur
with Tomato-Herb Salad and Lemon-Garlic Toum
Fresh, aromatic flavours meet tender spiced chicken in this delicious dish, inspired by one of our favourite take-out meals. A hearty bed of savoury bulgur and roasted sweet potatoes turns it into a wholesome weeknight feast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
170 g
Sweet Potato
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit
Chicken Broth Concentrate
113 g
Baby Tomatoes
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Garlic, cloves
7 g
Parsley
Not included in your delivery
¼ tsp
Sugar*
¾ tsp
Salt*
3 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. (NOTE: You will add chicken to the baking sheet halfway through cooking.)
Meanwhile, pat chicken dry with paper towels, then season with salt, pepper and remaining Shawarma Spice Blend. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Cook in batches for 4 ppl, using 1 tbsp per batch.) Sear until chicken is golden-brown, 1-2 min per side. When sweet potatoes are halfway done, carefully remove from the oven and push to one side of the baking sheet. Transfer chicken to the other side of the baking sheet. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**
Meanwhile, add 3/4 cup water, 1/2 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
Meanwhile, halve tomatoes. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate the garlic. Add mayo, 1 tsp lemon juice (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine.
Stir sweet potatoes, lemon zest and half the parsley into bulgur. Set aside. Whisk together remaining lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.
Thinly slice chicken. Divide bulgur between plates. Top with chicken and tomato-herb salad. Dollop lemon-garlic toum over top. Squeeze a lemon wedge over top, if desired.
