Loaded Shawarma-Style Chicken & Rice Bar
with Pita, Bell Peppers, Hummus, Tomato-Cuke Salad & Feta
It can feel impossible to find one option that satisfies everyone at dinnertime. Enter: our chef-curated “perfect plates.” This one stars juicy shawarma-spiced chicken, tender roasted veggies, and a legendary lineup of toppers—crema, lemon-garlic hummus, and a tangy cucumber-tomato salad. Serve it all family style so everyone can build their own rice bowl sprinkled with feta and fresh lemon juice. Or switch it up and order extras, like our sweet kale salad kit (Mediterranean chicken salad!) or pitas (Mediterranean chicken-stuffed pitas!). And just like that, you’re a mealtime superhero, wizard, or champion—you choose.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Bell Pepper
1 unit
Mini Cucumber
1 unit
Tomato
1 unit
Lemon
¾ cup
Jasmine Rice
1 tablespoon
Shawarma Spice Blend
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
3 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Hummus
(Contains Sesame)
½ cup
Feta Cheese
(Contains Milk)
2 unit
Pita Bread
(Contains Sesame, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
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. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4). Halve, core, and thinly slice bell pepper into strips. Trim and finely dice cucumber. Dice tomato into ¼-inch pieces. Quarter lemon.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. • Cook until rice is tender, 15-18 minutes (18-20 minutes for 4). Keep covered off heat until ready to serve.
• Meanwhile, toss sliced onion and bell pepper on a baking sheet with a drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Shawarma Spice Blend in the next step.) • Push veggies to one side of sheet (for 4, leave veggies spread out across sheet).
• Pat chicken* dry with paper towels. Place chicken on opposite side of sheet from veggies (for 4 servings, place chicken on a second baking sheet). Rub with a drizzle of oil; season all over with remaining Shawarma Spice Blend, salt, and pepper. • Roast on top rack until chicken is cooked through and veggies are tender, 15-20 minutes. (For 4, roast chicken on top rack and veggies on middle rack.)
• Meanwhile, in a medium bowl, combine cucumber, tomato, minced onion, ½ tsp garlic powder (you’ll use more later), and juice from one lemon wedge (1 tsp garlic powder and juice from two lemon wedges for 4 servings). • Add a drizzle of olive oil and season with salt and pepper. Stir to combine.
• In a small bowl, combine hummus, remaining garlic powder, 1 TBSP olive oil, and juice from one lemon wedge (2 TBSP olive oil and juice from two lemon wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Place sour cream in a separate small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). • Slice chicken crosswise. • Serve chicken, rice, veggies, tomato-cuke salad, hummus, crema, feta, and remaining lemon wedges family style.
Microwave pitas until warm and pliable, 10-15 seconds; halve crosswise to form pockets. Serve on the side.
Chicken is fully cooked when internal temperature reaches 165°.
