SuperQuick Grilled Chicken Shawarma

15-Min Meal

SuperQuick

with Golden Rice and Grilled Veggies

8 min

Difficulty: 1/3

Nothing says summer like grilled chicken. This in-a-flash rice dish is inspired by Lebanese street food and is a perfect patio treat! Ingredients: Chicken tenders • Zucchini • Sweet bell pepper • Basmati rice • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Parsley • Cumin-turmeric blend (cumin, turmeric, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Measuring Spoons

Strainer

Large Bowl

Medium Pot

Measuring Cups

Medium Bowl

Tags

SuperQuick

Ready-in-20

Ingredients

Chicken Breast Tenders

310 g

Basmati Rice

0.75 cup

Shawarma Spice Blend

7 g

Cumin-Turmeric Spice Blend

4 g

Yogurt Sauce

3 tbsp

Parsley

7 g

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Mixed Olives

30 g

Garlic Salt

4 g

Butter

1 tbsp

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, to a medium pot, add 1 cup (2 cups) water and half the garlic salt. Cover and bring to a boil over high.
Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F ). Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and Cumin-Turmeric Spice Blend, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Meanwhile, quarter zucchini lengthwise.
Core, then quarter pepper.
Roughly chop parsley.
Drain, then roughly chop olives.
To a medium bowl, add zucchini, peppers and 1/2 tbsp (1 tbsp) oil. Season with remaining garlic salt and pepper. Set aside.
Pat chicken dry with paper towels. To a large bowl, add chicken, Shawarma Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.

Add veggies to one side of the grill. Close lid and grill for 9-12 min, flipping once, until tender-crisp.
Meanwhile, add chicken to the other side of the grill. Grill for 8-10 min, flipping halfway, until cooked through.**
Transfer cooked chicken to a plate, then cover to keep warm.
Transfer veggies back to the medium bowl.

Roughly chop grilled veggies into 1-inch pieces. Return to the bowl, stir in olives and half the parsley.
Once rice is tender, stir in 1 tbsp (2 tbsp) butter and remaining parsley. Season with salt and pepper.