Prep & Bake Persian Chicken & Rice
Includes recyclable aluminum tray
- Eggs
- Tree Nuts
- Milk
Plump shrimp and bell pepper are front and center in this Middle Eastern–inspired tray bake. The shrimp get tender and golden in the oven while the pepper caramelizes. They’re served alongside buttery seasoned rice and finished with a creamy roasted onion-garlic drizzle plus crunchy almonds for textural contrast. And with our recyclable oven tray, there are no pots to clean up after dinner!
Ingredients
1 unit
Green Bell Pepper
1 unit
Microwavable Rice
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
1 unit
Oven-Ready Tray
1 teaspoon
Turmeric
1 ounce
Roasted Onion & Garlic Spread
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Halve, core, and thinly slice bell pepper into strips.
Rinse shrimp* under cold water, then pat dry with paper towels.
Toss shrimp and bell pepper in oven-ready tray with a large drizzle of oil, tomato paste, turmeric, garlic powder, salt, and pepper (for 4 servings, divide ingredients evenly between two trays, using a large drizzle of oil for each tray).
Bake on top rack (be sure your oven has preheated!) until shrimp are opaque and cooked through and bell pepper is tender, 20-22 minutes. (For 4, bake two trays side by side on top rack.)
Meanwhile, in a small bowl, combine mayonnaise, roasted onion and garlic spread, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Set aside until ready to serve.
When shrimp and bell pepper have 5 minutes left, massage rice in package to break up grains; pour rice into a medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings), place a damp paper towel over bowl, and microwave until warmed through, 1½-2 minutes.
Stir in 1 TBSP butter (2 TBSP for 4), salt, and pepper until butter has melted.
Divide shrimp and bell pepper and rice between plates in separate sections. Drizzle with roasted onion-garlic sauce. Sprinkle with almonds and serve.
