One-Pan Shawarma-Spiced Chicken & Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
One-Pan Shawarma-Spiced Chicken & Rice

One-Pan Shawarma-Spiced Chicken & Rice

with Golden Raisins, Carrots & Cilantro Crema

When you picture shawarma, do you imagine chicken on a stick? Tonight’s spiced chicken has all the typical Middle Eastern-inspired flavors, but it’s cooked in one pan. You’ll add carrots, garlic, rice, and raisins to your chicken, then mix it all together with a squeeze of fresh lemon, a drizzle of cilantro crema, and a garnish of almonds. Ditch the rotisserie for a dinner that’s easy to clean up and even easier to gobble down.

Easy Cleanup
Easy Prep
Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

10 ounce

Chicken Cutlets

1 tablespoon

Shawarma Spice Blend

9 ounce


1 clove


¼ ounce


1 unit


½ cup

Jasmine Rice

1 ounce

Golden Raisins

2 unit

Chicken Stock Concentrate

2 tablespoon


(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

½ ounce


(Contains Tree Nuts)

Not included in your delivery

1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories640 kcal
Fat20 g
Saturated Fat4.5 g
Carbohydrate80 g
Sugar20 g
Dietary Fiber8 g
Protein37 g
Cholesterol120 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Medium Pan
Small Bowl


Cook Chicken

• Pat chicken* dry with paper towels. Season all over with 1 tsp Shawarma Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Shawarma Spice later.) • Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan and set aside to rest.


• While chicken cooks, wash and dry produce. • Trim, peel, and dice carrots into ½-inch pieces. Peel and mince garlic. Finely chop cilantro. Quarter lemon.

Cook Carrots

• Heat a drizzle of oil in pan used for chicken over medium-high heat. • Add carrots in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned, 3-4 minutes.

Cook Rice

• Add a drizzle of oil to pan with carrots; add garlic, rice, raisins, remaining Shawarma Spice, and ½ tsp salt (1 tsp for 4 servings). Cook until fragrant, 1 minute. • Stir in 1½ cups water (3 cups for 4) and stock concentrates. Bring to a boil; cook, stirring occasionally, until liquid has reduced by half, 3-4 minutes. Cover pan and reduce heat to low. Cook until rice is tender, 15-18 minutes. TIP: Add a splash of water if mixture seems dry. • Remove pan from heat; return chicken to pan. Let sit for 3 minutes to warm through.

Make Crema

• While rice cooks, in a small bowl, combine yogurt, sour cream, and half the cilantro. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

Finish & Serve

• Transfer chicken to a cutting board; slice crosswise. • Fluff rice with a fork and stir in a big squeeze of lemon juice to taste. • Divide rice between bowls. Top with chicken and garnish with almonds and remaining cilantro. Drizzle cilantro yogurt sauce over top. Squeeze juice from any remaining lemon wedges over bowls to taste and serve.