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Roasted Shawarma-Spiced Chicken and Bulgur with Tomato-Herb Salad and Lemon-Garlic Toum

Fresh, aromatic flavours meet tender spiced chicken in this delicious dish, inspired by one of our favourite take-out meals. A hearty bed of savoury bulgur and roasted peppers turns it into a wholesome weeknight feast!

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Discovery
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 chicken breasts
  • 160 gr sweet bell pepper
  • 0.5 cups bulgur wheat
  • 1 chicken broth concentrate
  • 113 gr baby tomatoes
  • 1 tbsp shawarma spice blend
  • 1 lemon
  • 2 tbsp mayonnaise
  • 1 garlic, cloves
  • 7 gr parsley
  • 0.25 tsp sugar*
  • 0.75 tsp salt*
  • 3 tbsp oil*
  • 0.25 tsp pepper*
  • 4 chicken breasts
  • 320 gr sweet bell pepper
  • 1 cup bulgur wheat
  • 2 chicken broth concentrates
  • 227 gr baby tomatoes
  • 2 tbsp shawarma spice blend
  • 1 lemon
  • 4 tbsp mayonnaise
  • 2 garlic, cloves
  • 14 gr parsley
  • 0.5 tsp sugar*
  • 1.5 tsp salt*
  • 6 tbsp oil*
  • 0.5 tsp pepper*

Instructions

  1. Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Core, then cut pepper into 1/2-inch pieces. Add peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min. (NOTE: You will add chicken to the baking sheet halfway through cooking.)
  2. Meanwhile, pat chicken dry with paper towels, then season with salt, pepper and remaining Shawarma Spice Blend.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Cook in batches for 4 ppl, using 1 tbsp per batch.) Sear until chicken is golden-brown, 1-2 min per side. When peppers are halfway done, carefully remove from the oven and push to one side of the baking sheet. Transfer chicken to the other side of the sheet. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**
  3. Meanwhile, add 2/3 cup (1 1/3 cups) water, 1/2 tsp (1 tsp) salt and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove pot from heat. Let stand, until bulgur is tender and liquid is absorbed, 15-16 min.
  4. Meanwhile, halve tomatoes. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Peel, then mince or grate garlic. Add mayo, 1 tsp (2 tbsp) lemon juice and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine.
  5. Stir roasted peppers, lemon zest and half the parsley into bulgur. Set aside.Whisk together remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl. Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.
  6. Thinly slice chicken. Divide bulgur between plates. Top with chicken and tomato-herb salad. Drizzle lemon-garlic toum over top.Squeeze a lemon wedge over top, if desired.