"Street Cart" Shrimp & Rice
Includes recyclable aluminum tray
- Shellfish
- Eggs
- Milk
This street cart-inspired dish comes together with minimal prep and a breezy cleanup, thanks to our oven-ready trays. You’ll combine chicken with a blend of shawarma-style spices and rice, dot with butter, and pop right in the oven. Serve the chicken and rice with two sauces (street-cart style!) and a green salad—then simply toss the trays!
Ingredients
1 unit
Oven-Ready Tray
3 unit
Chicken Stock Concentrate
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Shawarma Spice Blend
1 unit
Tomato
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
1 teaspoon
Hot Sauce
½ cup
Basmati Rice
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Open package of chicken* and drain off any excess liquid.
In oven-ready tray, mix together chicken, rice, stock concentrates, Shawarma Spice Blend, garlic powder, 1 cup water, salt, and pepper until everything is thoroughly coated and combined. (For 4 servings, evenly divide ingredients between two trays, using 1 cup water for each tray.)
Break up 1 TBSP butter into pieces over chicken and rice mixture (use a knife to cut butter into smaller pieces if you prefer!); cover tightly with foil. (For 4 servings, use 1 TBSP butter for each tray.)
Bake on middle rack (be sure your oven has preheated!) until chicken is cooked through and rice is tender, 40 minutes. (For 4, bake two trays side by side on middle rack.)
Meanwhile, dice tomato into ½-inch pieces. Place in a small bowl; season with salt and pepper.
In a medium bowl (large bowl for 4 servings), toss mixed greens with as much dressing as you like. Season with salt and pepper.
Once chicken and rice is done, carefully remove foil from oven-ready tray (watch out for steam!). Gently fluff chicken and rice with a fork. Taste and season with salt and pepper if desired.
Divide chicken and rice, tomato, and salad between plates in separate sections. Drizzle chicken and rice with any remaining dressing and as much hot sauce as you like. Serve.
