6-Serving Meal
One-Pan Chicken Shawarma Bowl
serves 6
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 6)
- 30 oz. Diced Chicken Thighs
- 24 oz. Cooked White Rice
- 1 Cucumber
- 1 Green Bell Pepper
- 1 Onion
- 6 oz. Tzatziki Cup
- 1 Roma Tomato
- 1½ oz. Greek Feta Dressing
- 1½ oz. Pita Chips
- 1 oz. Crumbled Feta Cheese
- 3 tsp. Chimichurri Seasoning
- 1 tsp. Portuguese Piri Piri Blend
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.
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Nutrition (per serving)
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Calories450
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Carbohydrates43g
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Net Carbs39g
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Fat14g
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Protein35g
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Sodium1200mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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
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1 Prepare the Ingredients
Coarsely crush pita chips.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.Trim cucumber and cut into 1/4" dice. Peel first, if desired.Core tomato and cut into 1/4" dice.Halve and peel onion. Cut halves into 1/4" slices.Pat chicken dry and season all over with a pinch of salt. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Peppers and Onions
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers, onions, 1/2 tsp. chimichurri seasoning (reserve remaining for chicken), 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until peppers and onions are tender, 6-8 minutes.Reduce heat to medium. Transfer pepper-onion mixture to a plate. Keep pan over medium heat; no need to wipe clean. -
3 Cook the Chicken Mixture
Add 2 tsp. olive oil and chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
Carefully drain any excess liquid from pan. Pan will be hot! Use caution.Stir in remaining chimichurri seasoning, piri piri seasoning (to taste), 1/4 tsp. salt, and pepper-onion mixture until combined, 1-2 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning.Remove from burner.While chicken cooks, continue recipe. -
4 Heat the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice and 1/4 tsp. salt.Microwave uncovered until heated through, 3-5 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.While rice microwaves, continue recipe. -
5 Assemble Salad and Finish Dish
In a mixing bowl, combine tomatoes, cucumbers, cheese, 1/4 tsp. salt, a pinch of pepper, and dressing.
Plate dish as pictured on front of card, topping chicken mixture with tzatziki and garnishing dish with pita chips. Bon appétit!
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