Medium oven-safe baking dish
Small pot with lid
Small mixing bowl
Read through the entire recipe before getting started. Preheat oven to 400°F. Wash and dry all produce. Halve cherry tomatoes. Fold kale leaves in HALF lengthwise and cut out stems; discard stems. Cut kale leaves into 1” pieces. Remove parsley stems and discard; rough chop leaves. Halve and juice lemon. Mince or finely grate garlic. Remove chicken breasts from package; rinse and pat dry. Slice into ½" strips.
Place chicken in a medium oven-safe baking dish and toss with shawarma spices, 1 Tbsp. lemon juice, 1 Tbsp. oil, half of the garlic and a pinch of salt and pepper. Marinate for 5-7 min.
In a medium pot, combine jasmine rice, a pinch of salt and 1¼ cups of water and bring to a boil over medium heat. Reduce heat to low, cover and cook until tender, 15-20 min. While rice is cooking, move on to roast 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.
Add ½ cup water to marinated chicken and toss to incorporate. Place chicken in the oven and roast for 18-20 min until chicken is fully cooked. Remove from heat. While chicken is roasting, begin making the tzatziki sauce (Step #5). Note: The USDA recommends cooking chicken to an internal temperature of 165˚F
Combine yogurt, tahini, 1 Tbsp. lemon juice, 1 tsp. water, half parsley, remaining garlic, and a pinch of salt and pepper in a small mixing bowl. Stir to combine.
Fluff rice with a fork and divide between two shallow bowls. Top with chicken shawarma, kale, cherry tomatoes and a dollop of tzatziki. Garnish with remaining parsley and enjoy!
Pro tip: Don't waste those juices! Drizzle any flavorful drippings leftover in the roasting pan on top of finished shawarma bowls.