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[PROTEIN DOUBLE CHICKEN CUTLETS] Family Test BYOP Mediterranean Chicken & Rice Bowls
- 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
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 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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. 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.
