Chicken Thigh Shawarma Wild Rice Bowl with Tzatziki Sauce

easy prep & pan included

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 oz. Baby Spinach
  • Info
    8½ oz. Cooked White Wild Rice Blend
  • 2 oz. Sliced Red Onion
  • 1 tsp. Portuguese Piri Piri Seasoning
  • 14 oz. Diced Chicken Thighs
  • Info
    2 oz. Tzatziki Dip

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Bake the Chicken

    Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. Combine chicken thighs, onion, seasoning blend, ¼ tsp. salt, and 1 tsp. olive oil in provided tray. Spread into an even layer. Bake uncovered in hot oven until chicken begins to brown, 10-12 minutes.

  2. 2

    Add the Rice and Spinach

    Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging. Carefully remove tray from oven. Top chicken with rice and 2 Tbsp. water and stir to combine. Spread into an even layer. Top rice evenly with spinach, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

  3. 3

    Bake the Dish

    Bake again uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Carefully remove tray from oven. Stir meal until combined, then top with tzatziki sauce. Bon appétit!

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