4 Serves
82 Mins
In a mixing bowl, combine the chicken with the shawarma spice blend, salt, and black pepper. Toss well to ensure the chicken is evenly coated.
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SwissVitamin E
3 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
163 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
417 mg / 1,250 mgPotassium
579 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Heat the olive oil in a frying pan over medium-high heat. Once hot, add the chicken and sear until golden brown on all sides.
Transfer the seared chicken to a roasting pan and place it in a preheated oven at 190°C. Roast for 20 to 25 minutes until the chicken is cooked through.
Slice the rested chicken and serve it over cooked rice with mixed vegetables in a bowl.
10
g50
g10
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