Chicken Shawarma Roasted Potato Plate
645kcalCalories
51gProtein
63gCarbs
21gFat
6gFiber
Ingredients
- 180 g chicken shawarma, lean
- 220 g roasted potatoes
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| chicken shawarma, lean | 180 | 360 | 43 | 8 | 16 |
| roasted potatoes | 220 | 250 | 6 | 48 | 5 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Slice the 180 g chicken thinly. Toss with shawarma spices (cumin, coriander, paprika, turmeric, a pinch of cinnamon), garlic and lemon, then rest for 15 minutes.
- Cut about 240 g potatoes into cubes, toss with garlic, rosemary and a light spray of oil and roast at 220 °C for 30–35 minutes, turning once — about 220 g roasted.
- Sear in a hot non-stick pan for 6–8 minutes, stirring, until browned and cooked through (74 °C).
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the roasted potatoes first, the Chicken Shawarma on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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