with Zesty Roasted Potatoes
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! Ingredients: Yellow potato • Chicken tenders • Sweet bell pepper • Yellow onion • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Shawarma Spice Blend
7 g
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
4 g
Yellow Onion
1 unit(s)
Oil
2.5 tbsp
Salt
0.125 tsp
Sugar
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Zest, then juice lemon.
- Remove any brown spots from potatoes and cut into 1/2-inch cubes.
- To an unlined baking sheet, add potatoes, lemon zest, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, 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.
- In a medium bowl, add chicken, Shawarma Spice Blend and remaining garlic salt. Toss to coat.
- To one side of another unlined baking sheet, add onions, peppers, 1/2 tbsp (1 tbsp) oil and half the garlic puree. Season with salt and pepper, then toss to combine.
- To the other side of the baking sheet, add chicken. 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, to a small bowl, add mayo, 1/2 tbsp (1 tbsp) lemon juice and remaining garlic puree.
- Season with salt and pepper, then stir to combine.
- In another medium bowl, whisk together 1/2 tbsp (1 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar.
- Add tomatoes. Season with salt and pepper, then stir to combine.
- Divide roasted potatoes and veggies between bowls.
- Top with chicken and tomatoes.
- Drizzle garlic sauce over top.
780
kcal
Calories
45
g
Fat
6
g
Saturated Fat
49
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
45
g
Protein
150
mg
Cholesterol
1070
mg
Sodium
0.1
g
Trans Fat
1750
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
