Quick Lebanese Chicken

Name: Quick Lebanese Chicken with Body Boosting Veggies
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1.5 Sweet Potato; 1 Green Pepper; ½ Red Pepper; 1 Red Onion; 2 British Chicken Breasts; 1 Shawarma Spice Mix; 1 Organic Lentils; 2 Creme Fraiche; Salt; Pepper

with Body Boosting Veggies

Recipe Development TeamPublished on March 04, 2015

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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

Allergens:

Milk

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

1.5

Sweet Potato

Green Pepper

Red Pepper

Red Onion

British Chicken Breasts

Shawarma Spice Mix

Organic Lentils

Creme Fraiche

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Nutritional information

/ per serving

Energy (kcal)573 kcal

Energy (kJ)2397 kJ

Fat16 g

of which saturates6 g

Carbohydrate54 g

Protein53 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Baking Tray

•Rolling Pin

•Grill Pan

•Plate

Cooking Instructions and Tips

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.