Street-Cart-Style Chicken Shawarma Bowls
with Bell Pepper, Pistachio Rice & Creamy Cilantro Sauce
Our chefs can’t get enough of the warming, aromatic flavors of shawarma. Here, chicken is marinated in shawarma spices and yogurt, then cooked until golden and tender. It’s piled into bowls with zesty, pistachio-studded basmati rice, sautéed bell pepper, and a creamy cilantro sauce for drizzling. It really doesn’t get much better than digging into all that.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Bell Pepper
¼ ounce
Cilantro
½ ounce
Pistachios
(Contains Tree Nuts)
1 unit
Lemon
10 ounce
Chicken Breast Strips
2 tablespoon
Yogurt
(Contains Milk)
1 tablespoon
Shawarma Spice Blend
½ cup
Basmati Rice
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Peel and mince garlic. Core, deseed, and dice bell pepper into 1-inch pieces. Finely chop cilantro. Zest and quarter lemon. Roughly chop pistachios. • Place chicken* in a medium bowl and pat dry with paper towels. Toss with yogurt, a drizzle of olive oil, ¾ of the garlic, half the Shawarma Spice (all for 4 servings), salt, and pepper. Set aside to marinate.
• In a small pot, combine rice, ¾ cup water (1¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a drizzle of olive oil in a large pan over medium heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender, 7-10 minutes. (TIP: If needed, add splashes of water to help the pepper soften.) Turn off heat; remove from pan and set aside. Wash out pan.
• While bell pepper cooks, in a small bowl, combine sour cream, half the cilantro, half the lemon zest, a squeeze of lemon juice, and remaining garlic. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of olive oil in pan used for bell pepper over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in cooked bell pepper, then remove pan from heat. Taste and season with salt and pepper.
• Fluff rice with a fork; stir in pistachios, remaining lemon zest, 1 TBSP butter, and a pinch of salt. • Divide rice between bowls and top with chicken mixture. Drizzle with creamy cilantro sauce and sprinkle with remaining cilantro. Serve with remaining lemon wedges on the side.
