Shawarma-Style Bowls with Chicken Breasts
and Yellow Rice and Yogurt Sauce
This speedy bowl is the perfect fix for your next shawarma craving. Fresh, tangy and crunchy ingredients come together with hearty chicken for a delicious, satisfying meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
1 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Yogurt Sauce
(Contains Milk)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Mini Cucumber
½ tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, halve cucumber, then cut into thin half-moons.
- Cut tomatoes into 1/2-inch pieces.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine.
- Add tomatoes and cucumbers. Toss to combine.
- Meanwhile, heat a large non-stick pan over medium heat.
- While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt, pepper and Shawarma Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.**
- Divide rice between plates. Top with veggies and chicken.
- Drizzle with yogurt sauce, then sprinkle feta cheese over top.
If you've opted to get chicken breasts, pat dry with paper towels, then cut into 1-inch pieces. Cook them in the same way the recipe instructs you to cook the diced chicken.
