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Chicken Shawarma Bowls

Tender juicy chicken shawarma bowls with cucumber, cherry tomatoes, and home made tzatziki sauce.
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free
Calories: 610 Fat: 11g Carbs: 68g Protein: 23g
Ingredients
Jasmine rice
Tahini
Shawarma spice mix
Cucumber
Cherry Tomatoes
Lemon
Parsley
Chicken breast
Greek yogurt
Featured Ingredient Partners:
cherry tomatoes: Harmony Valley Farm

Cooking terms for this recipe

Roast To cook food with dry heat in an oven or over a fire.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Garnish To add decorative or savory touches to food.

What you need

Oven-safe baking dish

Small pot with lid

Small bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat oven to 400ºF. Wash and dry all produce. Cut cherry tomatoes in half. Remove ends from cucumber, cut in half; then small dice one half and thinly slice the other half. Remove parsley leafs from stem and discard stems; then, rough chop. Cut lemon in half and then juice. Remove chicken breasts from package; rinse and pat dry. Slice into ½" pieces.

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Step 2: COOK RICE

Place jasmine rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin seasoning the chicken (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

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Step 3: SEASON CHICKEN

Place chicken in an oven safe baking dish and add shawarma spices, 1 Tbsp. lemon juice, 1 Tbsp. oil and a pinch of salt and pepper. Toss to incorporate and allow 5-7 to marinate.

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Step 4: COOK CHICKEN

Place shawarma chicken in the oven and roast for 18-20 min rotating every 8 min until chicken is fully cooked. Remove from heat. While chicken is baking begin making the tzatziki sauce. USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 5: MAKE TZATZIKI

In a small bowl combine greek yogurt, diced cucumbers, tahini, 1 Tbsp. lemon juice, 1 tsp. water, half parsley and a pinch of salt and pepper. Stir to combine.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls, top with chicken shawarma, sliced cucumbers, cherry tomatoes and tzatziki sauce. Garnish with remaining parsley.