Shawarma-Spiced Chicken Breast Bowls
with Lemony Roasted Potatoes
Leave the pita behind and fill this wondrous bowl with all your favourite shawarma toppings. Creamy garlic dressing, lemony roasted potatoes, fresh tomatoes and bright green parsley! Oh so delicious.
The quantities provided above are averages only.
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
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
2 unit
Garlic, cloves
460 g
Russet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
160 g
Sweet Bell Pepper
7 g
Parsley
80 g
Tomato
113 g
Red Onion
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Lemon
1 tsp
Garlic Salt
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 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.)
Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Cut tomato into 1/4-inch pieces. Roughly chop parsley. Core, then cut pepper into 1/2-inch slices. Pat chicken dry with paper towels. Season with Shawarma Spice Blend and remaining garlic salt.
Add onions, peppers, 1/2 tbsp oil (dbl for 4 ppl) and half the garlic to another unlined baking sheet. Season with salt and pepper, then toss to combine. Set aside. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to the baking sheet with veggies. Roast in the bottom of the oven until veggies are tender and chicken is cooked through, 8-10 min.**
While chicken roasts, add mayo, 1/2 tbsp lemon juice (dbl for 4 ppl) and remaining garlic to a small bowl. Season with salt and pepper, then stir to combine.
Whisk together vinegar, 1/2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add parsley and tomatoes. Season with salt and pepper, then stir to combine.
Thinly slice chicken. Divide potatoes and veggies between bowls. Top with chicken and parsley tomatoes. Drizzle garlic sauce over top.
