Lemon-Feta Chicken & Chickpea Rice Bowls
with Roasted Broccoli, Red Onion & Creamy Shawarma Sauce
Looking to impress your new (vegetarian) boo with a cozy home-cooked dinner? This 30-minute one’s for you two lovebirds! This Middle-Eastern style bowl starts with fluffy garlic rice. You’ll top it with crisp-roasted shawarma-spiced chickpeas and a broccoli and red onion jumble seasoned with lemon and briny feta cheese for tangy, bright contrast. Lastly you’ll drizzle it all with our earthy, savory, creamy shawarma sauce for a “kitchen official” date night!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Chickpeas
8 ounce
Broccoli Florets
1 unit
Red Onion
2 clove
Garlic
1 unit
Lemon
1 unit
Veggie Stock Concentrate
1 tablespoon
Shawarma Spice Blend
¾ cup
White Rice
2 ounce
Creamy Shawarma Sauce
(Contains Milk, Soy)
½ cup
Feta Cheese
(Contains Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. Cut broccoli into bite-size pieces if necessary. Halve, peel, and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. Quarter lemon.
• Toss chickpeas with stock concentrate on one side of a baking sheet. • Toss broccoli and onion on empty side of sheet with a large drizzle of oil, Shawarma Spice Blend, salt, and pepper. Roast on top rack until veggies are browned and tender and chickpeas are crispy, 15-20 minutes. (For 4 servings, spread chickpeas out across entire sheet and roast on top rack; add broccoli and onion to a second baking sheet and roast on middle rack.)
• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Add rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
• In a small bowl, combine shawarma sauce and ½ tsp water (1 tsp for 4 servings) until smooth.
Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Remove chickpeas and veggies from oven; carefully toss on sheet with feta and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired.
• Fluff rice with a fork; taste and season with salt and pepper if desired. Divide rice between shallow bowls and top with lemon-feta chickpeas and veggies. Drizzle with sauce and top with a squeeze of lemon juice. Serve with any remaining lemon wedges on the side.
Top rice with chicken along with lemon-feta chickpeas and veggies.
Chicken is fully cooked when internal temperature reaches 165°.
