Chicken Breast and Falafel Platters
with Roasted Potatoes and Garlic Hummus Drizzle
Falafel doesn't have to be confined to a pita! Tonight's dinner takes an ordinary falafel and transforms it into something special. Be prepared for your plate to be stuffed to the brim with chicken breast, crispy roasted potatoes, garlic hummus and red peppers!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 unit(s)
Falafel
300 g
Yellow Potato
4 tbsp
Hummus
(Contains Sesame)
1 unit(s)
Garlic, cloves
160 g
Sweet Bell Pepper
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
190 g
Tomato
7 g
Parsley
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
113 g
Spring Mix
2 unit(s)
Chicken Breasts
Not included in your delivery
4.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 1 tbsp (2 tbsp) oil and Shawarma Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 25-28 min.
Meanwhile, cut tomato into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Roughly chop parsley. Peel, then mince or grate garlic. Stir together hummus, mayo, half the vinegar and 1/4 tsp (1/2 tsp) garlic in a small bowl. Set aside.
Pat chicken dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 4-5 min. Transfer peppers to a plate. Set aside.
Heat the same pan over medium-high. When hot, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)Fry until golden-brown, 3-4 min per side.
Meanwhile, add remaining vinegar, 2 tbsp (4 tbsp) oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and parsley. Stir to combine.
Thinly slice chicken.Divide spring mix between plates. Top with roasted potatoes, peppers, marinated veggies, falafel, chicken and feta. Drizzle garlic hummus drizzle over top.
