Sheet Pan Spiced Chicken Bowls

Prepped in 10

with Lemony Roasted Potatoes

10 min

Difficulty: 2/3

Middle Eastern

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

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Baking Sheet

Measuring Spoons

Zester

Small Bowl

Whisk

Medium Bowl

Ingredients

Chicken Breast Tenders

310 g

Shawarma Spice Blend

1 tbsp

Garlic Puree

1 tbsp

Yellow Potato

350 g

Mayonnaise

4 tbsp

Sweet Bell Pepper

1 unit(s)

Tomato

1 unit(s)

Lemon

1 unit(s)

Garlic Salt

1 tsp

Yellow Onion

1 unit(s)

Oil

2.5 tbsp

Salt

0.125 tsp

Sugar

0.25 tsp

Pepper

0.25 tsp

Preparation

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.
Season with Shawarma Spice Blend and remaining garlic salt.

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.**

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.

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.