with Roasted Veggies and Lemon Tahini Sauce
Ingredients: Yellow potato • Ground chicken • Broccoli • Sweet bell pepper • Lemon • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Tahini sauce (soy, sesame) (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Shawarma Spice Blend (sulphites) (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
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Ground Chicken
250 g
Shawarma Spice Blend
21 g
Yellow Potato
300 g
Sweet Bell Pepper
1 unit(s)
Garlic Salt
2 g
Broccoli
227 g
Tahini Sauce
2 tbsp
Mayonnaise
2 tbsp
Parsley
7 g
Lemon
1 unit(s)
Panko Breadcrumbs
0.33 cup
Oil*
2.5 tbsp
Salt*
0.125 tsp
Pepper*
0.19 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) Shawarma Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 20-22 min, flipping halfway through, until tender and golden.
- Meanwhile, cut broccoli into bite-sized pieces.
- Core, then cut pepper into 1/2-inch slices.
- To an unlined baking sheet, add broccoli, peppers and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. Roast in the top of the oven for 12-14 min, until tender.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop parsley.
- In a medium bowl, add chicken, panko, half the parsley and remaining Shawarma Spice Blend. Season with 1/4 tsp (1/2 tsp) garlic salt and 1/8 tsp (1/4 tsp) pepper, then combine.
- Shape mixture into 6 (12) 1/2-inch-thick patties.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry for 3-4 min per side, until cooked through.**
- Transfer to a plate, then cover to keep warm.
- In a small bowl, add lemon zest, mayo, tahini sauce and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to combine.
- Divide potatoes, veggies and patties between plates.
- Sprinkle with remaining parsley. Squeeze a lemon wedge over top.
- Serve lemon tahini on the side for dipping.
730
kcal
Calories
42
g
Fat
7
g
Saturated Fat
61
g
Carbohydrate
8
g
Sugar
10
g
Dietary Fiber
33
g
Protein
120
mg
Cholesterol
970
mg
Sodium
0.2
g
Trans Fat
2050
mg
Potassium
150
mg
Calcium
6.5
mg
Iron
