with Spiced Flatbreads and Feta Cheese
Ingredients: Chicken breast • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Baby tomatoes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Shawarma Spice Blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley • Garlic • Green onion.
Allergens
Utensils
Tags
Chickpeas
1 unit
Shawarma Spice Blend
7 g
Garlic, cloves
2 unit
Flatbread
2 unit
Baby Tomatoes
113 g
Parsley
7 g
Mixed Olives
30 g
Green Onion
2 unit
White Wine Vinegar
2 tbsp
Sweet Bell Pepper
1 unit
Feta Cheese, crumbled
0.5 cup
Chicken Breasts
2 unit
Pepper
0.125 tsp
Salt
0.125 tsp
Sugar
1 tsp
Oil
5.5 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Drain and rinse chickpeas, then pat dry with paper towels.
- To a parchment-lined baking sheet, add chickpeas, half the Shawarma Spice Blend and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then toss to coat.
- Peel garlic, then toss peeled cloves with 1/2 tbsp (1 tbsp) oil on a small sheet of foil. Wrap tightly and place on the same baking sheet.
- Roast in the middle of the oven for 10-12 min of the oven until chickpeas are almost crispy.
- When almost crispy, carefully remove the baking sheet from the oven, stir chickpeas, then cover loosely with foil (or another baking sheet).
- Return the sheet to the oven and continue to roast for 6-8 min, until chickpeas are crispy.
- Meanwhile, cut flatbreads into 1-inch pieces.
- To another parchment-lined baking sheet, add flatbreads, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Bake in the top of the oven for 5-6 min, until golden and crispy.
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- To a large bowl, add roasted garlic cloves. Mash with a fork.
- Add vinegar, 1 tsp (2 tsp) sugar, 2 tbsp (4 tbsp) oil and 1 tbsp (2 tbsp) water. Season with salt and pepper, then whisk to combine.
- To the bowl of dressing, add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta. Toss to combine.
- Thinly slice chicken.
- Divide spiced flatbreads between bowls, then top with chickpea mixture and chicken.
- Sprinkle remaining feta over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top bowls with chicken.
1120
kcal
Calories
59
g
Fat
11
g
Saturated Fat
89
g
Carbohydrate
10
g
Sugar
13
g
Dietary Fiber
63
g
Protein
145
mg
Cholesterol
1530
mg
Sodium
0.1
g
Trans Fat
1500
mg
Potassium
300
mg
Calcium
6.5
mg
Iron
