Bols de poulet assaisonné au four

Préparée en 10 min

avec pommes de terre citronnées rôties

30 min

Difficulté: 2/3

Moyen-orientale

Oubliez les pitas et savourez toutes vos garnitures de shawarma préférées dans ces merveilleux bols. Du poulet savoureux, une vinaigrette crémeuse à l’ail, des pommes de terre citronnées rôties, des tomates fraîches et du persil vert vif… Un vrai délice!

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Arachides

Sésame

Noix

Poisson

Utensils

Plaque de cuisson

Cuillères à mesurer

Zesteur

Petit bol

Fouet

Bol à mélanger, moyen

Ingrédients

Filets de poitrines de poulet

310 g

Épices shawarma

1 tbsp

Purée d’ail

1 tbsp

Pommes de terre à chair jaune

350 g

Mayonnaise

4 tbsp

Poivron

1 unit(s)

Tomato

1 unit(s)

Citron

1 unit(s)

Sel d'ail

1 tsp

Oignon jaune

1 unit(s)

Huile

2.5 tbsp

Sel

0.125 tsp

Sucre

0.25 tsp

Poivre

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.