Organic Shawarma Chicken with Greek Salad
plus Lemon-Parsley Rice, Hummus & Pitas
- Milk
- Sesame
- Wheat
These quick Middle Eastern–inspired rice bowls feature shawarma-spiced chicken seared until golden and served over fragrant lemon-parsley rice. Toasted pita, hummus drizzled with olive oil, and a crisp, lemony Greek salad of tomatoes, cucumber, and feta complete this Mediterranean feast.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Microwavable Rice
8 tablespoon
Hummus
(Contains: Sesame)
4 ounce
Heirloom Grape Tomatoes
2 unit
Pitas
(Contains: Sesame, Wheat)
1 unit
Lemon
1 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
¼ ounce
Parsley
12 ounce
Organic Chicken Cutlets
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
-
Pat chicken* dry with paper towels and season all over with Shawarma Spice Blend, salt, and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
-
Turn off heat; transfer chicken to cutting board. Wash out pan.
-
While chicken cooks, wash and dry produce.
-
Halve tomatoes. Trim and dice cucumber. Roughly chop parsley. Zest and quarter lemon.
-
Place tomatoes and cucumber in a medium bowl. Add half the feta, 1 TBSP parsley (2 TBSP for 4 servings), juice from half the lemon, and a drizzle of olive oil. Toss to combine.
-
Season with salt and pepper.
-
Place rice in a second medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings), place a damp paper towel over the bowl, and microwave until warmed through, 1½-2 minutes.
-
Stir in lemon zest, remaining parsley, a drizzle of olive oil, salt, and pepper.
-
Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add pitas and toast until golden brown and warmed through, 1-2 minutes per side. (For 4 servings, work in batches if necessary.)
-
Turn off heat; transfer pitas to a cutting board and season with salt and pepper. Cut each pita into four pieces.
-
Thinly slice chicken crosswise.
-
Place hummus in a serving bowl, creating a well in the center with the back of a spoon. Pour a drizzle of olive oil into the well; sprinkle with remaining feta and season with pepper. Serve hummus family style with pita wedges on the side for dipping.
- Divide rice and salad between shallow bowls. Top rice with chicken. Serve with remaining lemon wedges on the side.
