Shawarma Dark Meat Chicken & Turmeric Rice Bowls
with Roasted Chickpeas, Tomato Cucumber Salad & Pitas
- Milk
- Sesame
- Wheat
- Eggs
This Middle Eastern bowl brings Mediterranean flavors home! Golden turmeric rice pairs with shawarma-spiced chicken and crispy roasted chickpeas. Fresh cucumber tomato salad adds zing while creamy white sauce ties it all together. It’s served with warm pitas to stuff, dip, or scoop!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chickpeas
2 unit
Pitas
(Contains: Sesame, Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
1 teaspoon
Turmeric
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
¾ cup
Jasmine Rice
2 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees.
-
In a small pot, heat a drizzle of oil over medium heat. Add ¼ tsp turmeric (½ tsp for 4 servings) and cook, stirring, until fragrant, 30-60 seconds. (Be sure to measure the turmeric—we sent more!)
-
Add rice, 1¼ cups water (2¼ cups for 4), a big pinch of salt, and pepper. Cover and bring to a boil; reduce to a simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, wash and dry produce.
-
Drain, rinse, and pat chickpeas dry with paper towels. Dice tomato into ¼-inch pieces. Trim and quarter cucumber lengthwise, then cut crosswise into ¼-inch pieces.
-
Toss chickpeas on a baking sheet with a large drizzle of oil, half the Shawarma Spice Blend (you’ll use the rest in Step 5), salt, and pepper.
-
Roast on top rack until crispy, 18-22 minutes.
-
Meanwhile, in a medium bowl, combine tomato, cucumber, a drizzle of oil, salt, and pepper.
- In a small bowl, combine mayonnaise, sour cream, half the garlic powder (you’ll use the rest in the next step), 1 tsp water (2 tsp for 4 servings), salt, and pepper.
-
Open package of chicken* and drain off any excess liquid.
-
In a large bowl, combine chicken, yogurt, remaining Shawarma Spice Blend, remaining garlic powder, salt, and pepper.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
Meanwhile, toast pitas. Immediately drizzle with olive oil and season lightly with salt and pepper. Cut into quarters.
-
Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings).
-
Divide rice between shallow bowls. Top with chicken, chickpeas, and tomato cucumber salad in separate sections. Drizzle with white sauce and serve with pitas on the side.
