Quick Lebanese Chicken
with Body Boosting Veggies
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’.
Always refer to the product label for the most accurate ingredient and allergen information.
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
Crème Fraîche
(ContainsMilk)Not included in your delivery
unit(s)
Salt
unit(s)
Pepper
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.