Protein Swap | Quick Chicken Breast Shawarma Platter
Crisp Lemon-Cilantro Salad, Hummus & Garlic Naan
Cooking time
15 minutes
Servings
2/4
Calories
870 /serving
It’s a shawarma shakeup. Air frying returns mouth-watering results on a Middle Eastern classic featuring tender spiced chicken. Line plates with a sparkling lemon- and cilantro-dressed cucumber salad and an earthy swoosh of hummus, as you plunk down warm air-fried garlic naan.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 3 Garlic cloves
- 14g Cilantro
- 1 Lemon
- 2 Cucumbers
- 1 Head of curly leaf lettuce
- 60g Hummus
- 2 Naan
- 10.5g Lebanon & Beyond spices (sumac, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, paprika, turmeric, cayenne pepper, sea salt flakes)
Contains: Milk, Sesame, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
Basting brush
Air Fryer
Total Fat
44 g
Saturated Fat
6 g
Sodium
1410 mg
Total Carb
70 g
Sugars
7 g
Protein
53 g
Fibre
7 g
Preparation
Fry the chicken
Preheat the air fryer to 350°F. Lightly oil the basket. Mince the garlic. In a small bowl, combine ½ the garlic and a drizzle of oil. Pat the chicken* dry and rub with a drizzle of oil; season with all but a pinch of the spices and pepper. Place in the air fryer basket and fry, 9 min. on one side, until partially cooked. Flip and brush with the garlic oil. Fry, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, roughly chop the lettuce. Quarter the cucumbers lengthwise; thinly slice crosswise. Roughly chop the cilantro leaves and stems. Halve the lemon; juice ½ and quarter the remaining ½. In a second small bowl, combine a drizzle of oil, and the remaining garlic and spices.
Make the salad
In a large bowl, combine the lemon juice, ⅓ of the cilantro, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce and cucumbers.
Fry the naan
Brush the naan with the spiced garlic oil. Working in batches, place in the air fryer basket and fry, 1 to 2 min., until warmed through.
Plate your dish
Divide the hummus between your plates and spread out in a circular motion. Top with the chicken and salad. Garnish with the remaining cilantro and the lemon wedges. Serve the naan on the side. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
