Meal Kit
Chicken Shawarma Bowl
with basmati rice and Mediterranean vegetables
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
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Under %{max_calories} calories
Chef
Nigel Palmer
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)
- 16 oz. Boneless Skinless Chicken Thighs
- 1 Roma Tomato
- 4 oz. Carrot
- ½ cup Basmati Rice
- 3 oz. Shredded Red Cabbage
- 1 Persian Cucumber
- 1½ fl. oz. Red Wine Vinegar
- 2 Tbsp. Shawarma Spice
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) 4P6l9mOY
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Calories490
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Carbohydrates28g
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Net Carbs24g
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Fat22g
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Protein46g
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Sodium200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 2 Mixing Bowls
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 Cook the Rice
Bring a small pot with rice, half the seasoning blend (reserve remaining for chicken), 1 cup water, and 1/4 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.
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2 Prepare the Ingredients
Peel, trim, and cut carrot into very thin slices. Core tomato and cut into 1/2" dice. Trim cucumbers, halve lengthwise, then cut into 1/2" half-moons. Pat chicken thighs dry, and season with remaining seasoning blend, 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub oil and seasoning into thighs. Heat a grill pan or outdoor grill to medium heat.
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3 Make the Slaw
Place red cabbage, carrot slices, red wine vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl and toss to coat.
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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.
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5 Make the Salad
Place tomatoes, cucumber, 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium mixing bowl and stir to coat.
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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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