HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Lebanese Chicken
Quick Lebanese Chicken

Quick Lebanese Chicken

with Body Boosting Veggies

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We heard a good analogy recently. Putting sugary, processed foods into your body is like throwing tissue paper on a fire. A big burst of energy then puff the flames go out. Sweet potatoes on the other hand are more like throwing on a hefty log. They’re slow burning and keep you going for hours. With warming shawarma spices this is a plateful of ‘central eating’.

Tags:Not Suitable for Coeliacs

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1.5 cup(s)

Sweet Potato

1 unit(s)

Green Pepper

½ unit(s)

Red Pepper

1 cup(s)

Red Onion

2 unit(s)

Chicken Breast

1 tbsp

Shawarma Spice Mix

1 tin(s)

Organic Lentils

2 tbsp

Creme Fraiche


Not included in your delivery





Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2397.4320000000002 kJ
Energy (kcal)573 kcal
Fat16.0 g
of which saturates6.0 g
Carbohydrate54 g
of which sugars0.0 g
Protein53 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Rolling Pin
Frying Pan
Instructionsarrow up iconarrow up icon
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Heat your oven to 200 degrees. Scrub your sweet potato but leave the nutritious skin on and chop into rough 2cm cubes. Cut the core out of the peppers and cut the flesh into 2cm cubes. Peel the red onion and chop into 2cm cubes.


Toss all the vegetables in 1 tbsp of olive oil and 1⁄2 tsp of salt and pepper. Lay out on a tray and cook on the top shelf for 20-25 mins.


Sandwich your chicken breasts between 2 pieces of cling film (if you have some). Bash the chicken with a rolling pin until it is 1⁄2cm thick all over. Tip: If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.


Rub 1 tsp of olive oil onto the chicken breasts. Mix the shawarma spice with a pinch of salt and rub over each of the breasts.


Heat a large frying pan. Gently lay your chicken breasts in and cook on each side for around 4 mins.


Drain and rinse the lentils. Toss the lentils together with the cooked vegetables and 1⁄4 tsp of salt and pepper. Tip: Use the roasting tray to toss everything together to save on washing up!


Divide your vegetables between your plates. Cut the chicken on the diagonal and lay on top. Final top with a little crème fraîche seasoned with a little pinch of salt and pepper.