Chicken Shawarma Bowl

with basmati rice and Mediterranean vegetables

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
A note about serious food allergies

The world is full of culinary delights, and we're proud to be your guide to flavors you may never have experienced before. Or maybe you're a jaded culinary hand, who's been eating shawarma since before the Beatles went to India. Either way, this chicken shawarma bowl is divine, with a healthy bed of basmati rice and succulent, perfectly-spiced chicken thighs. Neophyte or expert-level, as long as it tastes good, what else matters?

In Your Box (serves 2)

  • ½ cup Basmati Rice
  • 2 Tbsp. Shawarma Spice
  • 4 oz. Carrot
  • 1 Roma Tomato
  • 1 Persian Cucumber
  • 16 oz. Boneless Skinless Chicken Thighs
  • 3 oz. Shredded Red Cabbage
  • 1½ fl. oz. Red Wine Vinegar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    590
  • Carbohydrates
    59g
  • Fat
    11g
  • Protein
    49g
  • Sodium
    1640mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Grill Pan or Outdoor Grill
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with rice, half the seasoning blend (reserve remaining for chicken), 1 cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. Remove from burner, fluff rice, and stir in 1 tsp. olive oil. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Peel, trim, and cut carrot into very thin slices. Core tomato and cut into ½" dice. Trim cucumbers, halve lengthwise, then cut into ½" half-moons. Pat chicken thighs dry, and season with remaining seasoning blend, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Rub oil and seasoning into thighs. Heat a grill pan or outdoor grill to medium heat.

  • Step 3 - Make the Slaw
    3

    Make the Slaw

    Place red cabbage, carrot slices, red wine vinegar, ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl and toss to coat.

  • Step 4 - Grill the Chicken
    4

    Grill the Chicken

    Coat grill with cooking spray. Place chicken on hot grill and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Remove chicken from grill and let rest 3-5 minutes.

  • Step 5 - Make the Salad
    5

    Make the Salad

    Place tomatoes, cucumber, 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in another medium mixing bowl and stir to coat.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Slice chicken thighs into thin slices. Place rice on a plate or in a bowl and top with salad and slaw. Place sliced chicken thighs on top.

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