Chicken Shawarma Bowls
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Chicken Shawarma Bowls
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Ingredients
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1 Tablespoon Delicate SELECT olive oil
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1 Tablespoon smoked paprika
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2 teaspoon ground coriander
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1 1/2 teaspoon kosher salt
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1 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground cinnamon
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1 ½ Tablespoons Chinese five spice
- Freshly ground black pepper
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4 boneless, skinless chicken breasts
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1 cup long-grain white rice, rinsed, drained
- Kosher salt
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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
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1 cup cherry tomatoes, halved
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1/2 cup crumbled feta
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juice from 1 lemon
- Pinch of crushed red pepper flakes
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2 tablespoons Sicilian Lemon balsamic
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1 cup plain Greek yogurt
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1 Tablespoon chopped fresh dill
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Store-bought or homemade hummus and pitas, cut into triangles, warmed, for serving
CHICKEN
BOWLS
Directions
CHICKEN
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.
BOWLS
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.