Loaded Shawarma-Style Chicken & Rice Bar
One recipe—endless ways to enjoy!
- Milk
- Sesame
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.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
4 tablespoon
Hummus
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
24 ounce
Chicken Cutlets
1 unit
Tomato
1 unit
Bell Pepper
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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), stock concentrate, 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. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
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. (Don’t forget to serve with any extra items you may have ordered to build out your meal!)
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the shawarma seasoning and diverse flavors, though some found it bland or wanted more authentic spices.
- Ease of prep: Several noted lots of chopping and prep time, but most found it easy to make and customize.
- Suggestions: Consider adding pita bread, fresh garlic, and more varied veggies like corn or olives for extra flavor and texture.
- Portions: Some felt the chicken portions were too small; others appreciated the generous amount of food overall.
- Leftovers: Several mentioned it made plenty, with some saying it's better suited for 4 servings than 2.
Reviews from our home cooks
This meal felt like a bounty. Chicken turned out nice with the shawarma spice. Drizzle sauce were tasty and the cucumber and tomato salad is a classic. Would order again!
This was one of the best meals we have received. I eat low carb and was easily able to modify my dish by leaving out the rice and adding the other ingredients to a low carb tortilla. Truly delicious.
Perfect amount of rice! Our onion burned so maybe if it was larger or we had cut the pieces bigger it wouldn't have burned. I zested the lemon and added it to the rice and sour cream sauce and that was an awesome touch!
Really nice flavors, chicken cooked quickly! The cucumber and tomato salad was good but did not last long before it turned mushy.
Loved it! I thought the spice level was perfect, but my husband wished there was a packet to increase spice for him.
Love love love all the colors in this meal! Orange pepper, red onion, cukes, tomatoes! Keep more stuff like this coming!
Yummy. I swapped the rice for salad and put everything on top of the salad. It was wonderful.
The chicken was a bit dry due to the thin cuts. I would have reduced the baking time. Also the shawarma spice blend was good but we thought the recipe could have used half of the spice amount.
Super yummy flavors and I liked how the chicken stock was added to the rice to make it more flavorful. I think the chicken cutlets were just not the best chicken cuts for this.
The chicken was delicious, and subbing couscous for rice made it appealing to my child, but I do wish there were other veggie options for roasting since no one in my family likes bell pepper.
