6-Serving Meal
One Pan
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
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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