Chicken Thigh Shawarma Wild Rice Bowl with Tzatziki Sauce
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
Before You Cook
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
Bake the Chicken
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
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.
Add the Rice
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.
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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