Lebanese Chicken and Veggies
Nutrition per serving
Calories | 706 kcal |
Protein | 66.4 g |
Carbs | 59.5 g |
Fats | 21.6 g |
Saturated Fat | 6.4 g |
Monounsaturated Fat | 8.2 g |
Polyunsaturated Fat | 2.2 g |
Sugars | 15.5 g |
Fiber | 17 g |
Sodium | 381 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)
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.
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.