HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Chicken With Body Boosting Veggies
Quick Chicken with Body Boosting Veggies

Quick Chicken with Body Boosting Veggies

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This week we’ve teamed up with Street Child’s “Girls Speak Out” Campaign! They’re helping at least 10,000 West African girls stay in school and get an education for a brighter future. We couldn’t be happier to support them and our very own Dom (who looks after The Granary, where your boxes are packed) cycled all the way to Paris to raise money. You can send them a cheeky monthly donation too: text ‘StreetChild £3’ or ‘StreetChild £10’ to 70707 or Visit www.street-child.co.uk/donate


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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Green Pepper

½ unit(s)

Red Onion

2 unit(s)

Chicken Breast

1 tbsp

Shawarma Spice Mix

1 tin(s)

Organic Lentils

2 tbsp

Creme Fraiche

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2773.992 kJ
Energy (kcal)663 kcal
Fat11.0 g
of which saturates5.0 g
Carbohydrate56 g
of which sugars0.0 g
Protein56 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
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 200 degrees. Scrub the sweet potato but leave the nutritious skin on and chop into roughly 2cm cubes. Cut the core out of the pepper and chop the flesh into 2cm cubes. Peel the red onion and chop into 2cm cubes.


Toss all the vegetables in 1 tbsp of olive oil, 1/4 tsp of salt and a good grind of pepper. Lay out on a baking tray and cook on the top shelf of your oven for 20 mins.


Sandwich the chicken breasts between two pieces of clingfilm (if you have some). Bash the chicken breasts with a rolling pin until ½cm 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 each chicken breast. 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. Tip: The chicken is cooked when it is no longer pink in the middle.


Drain and rinse the lentils.Toss the lentils together with the cooked vegetables, 1/4 tsp of salt and a good grind of pepper. Tip: Use the baking tray to toss everything together to save on washing up!


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