Lebanese Chicken and Veggies

Nutrition per serving

Calories706 kcal
Protein66.4 g
Carbs59.5 g
Fats21.6 g
Saturated Fat6.4 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.2 g
Sugars15.5 g
Fiber17 g
Sodium381 mg

Ingredients

Sweet Potato
Green Bell Pepper (capsicum)
Red Bell Pepper (capsicum)
Red Onion
Chicken Breast
Creme Fraiche
Olive Oil
Olive Oil
Canned Lentils
Shawarma Seasoning
Preparations
1. Heat the oven to 200 C (390 F)

2. Clean the sweet potato skin and chop in 2cm cubes.

3. Remove the core/dice the peppers into 2cm cubes.

4. Peel/chop the red onion into 2 cm pieces.

5. Drain/rinse the lentils.

Cooking Instructions
1. Place the vegetables into a bowl with half a tbsp of olive oil and a pinch of salt (optional) and pepper. 

2. Gently toss to coat and evenly layer onto a baking tray. Cook near the top of the oven for about 20 minutes until tender and crispy around the edges.

3. Place the chicken breast between cling-film and gently beat with a rolling pin to hammer the chicken flat to about 1cm thickness.

4. Coat the chicken in ½ a tsp of olive oil, then sprinkle over the shawarma spice with a pinch of salt (optional) and pepper.

5. Heat a medium frying pan over medium-high heat and cook the chicken for 3-4 minutes on each side until golden and cooked through.

6. Once the vegetables are cooked, add the lentils to the baking tray with a pinch of salt (optional) and pepper and toss everything together.

7. Serve the vegetables/lentils with the sliced chicken on top with a dollop of crème fraiche.