Arbequina olive oil · Delicate SELECT olive oil · Featured · Grilling · Sicilian Lemon white balsamic ·Jun 05, 2024

Chicken Shawarma Bowls

Name: Chicken Shawarma Bowls
Ingredients: 1 Tablespoon Delicate SELECT olive oil; 1 Tablespoon smoked paprika; 2 teaspoon ground coriander; 1 1/2 teaspoon kosher salt; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cinnamon; 1 ½ Tablespoons Chinese five spice; Freshly ground black pepper; 4 boneless, skinless chicken breasts; 1 cup long-grain white rice, rinsed, drained; Kosher salt; 1 Tablespoons plus 3 tsp. Delicate SELECT olive oil; 2 small cucumbers, sliced into half-moons; 2 bell peppers, seeds and ribs removed, chopped; 1/4 red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup crumbled feta; juice from 1 lemon; Pinch of crushed red pepper flakes; 2 tablespoons Sicilian Lemon balsamic; 1 cup plain Greek yogurt; 1 Tablespoon chopped fresh dill; Store-bought or homemade hummus and pitas, cut into triangles, warmed, for serving

Ingredients

blank

1 Tablespoon Delicate SELECT olive oil
1 Tablespoon smoked paprika
2 teaspoon ground coriander
1 1/2 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 ½ Tablespoons Chinese five spice
Freshly ground black pepper
4 boneless, skinless chicken breasts

blank

1 cup long-grain white rice, rinsed, drained
Kosher salt
1 Tablespoons plus 3 tsp. Delicate SELECT olive oil
2 small cucumbers, sliced into half-moons
2 bell peppers, seeds and ribs removed, chopped
1/4 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta
juice from 1 lemon
Pinch of crushed red pepper flakes
2 tablespoons Sicilian Lemon balsamic
1 cup plain Greek yogurt
1 Tablespoon chopped fresh dill
Store-bought or homemade hummus and pitas, cut into triangles, warmed, for serving

Directions

blank

In a large bowl, combine oil, paprika, coriander, salt, cumin, turmeric, cayenne, five spice, and cinnamon; season with a few grinds of black pepper. Add chicken and toss to coat. Let marinate at room temperature 30 minutes, or cover and refrigerate up to 3 hours.

blank

In a medium pot over medium heat, toast dry rice in 1 teaspoon olive oil until fragrant, then add a large pinch of salt and 2 cups water. Bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and keep covered, 10 minutes, then fluff rice with a fork.
Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Working in batches if needed, cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 7 minutes per side. Alternatively, grill the chicken breast until they reach 165 F. Transfer chicken to a cutting board and let rest 10 minutes, then slice into thin strips.
In a large bowl, combine cucumbers, bell peppers, onion, tomatoes, and feta. Add red pepper, lemon juice, and remaining 2 teaspoons oil; season with salt. Toss to combine.
In a small bowl, stir yogurt, dill, and balsamic.
Divide rice among bowls. Top with chicken, veggies, a dollop of yogurt sauce, and a dollop of hummus. Serve with pita alongside.

Chicken Shawarma Bowls