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SuperQuick Grilled Chicken Shawarma
Grill
New
SuperQuick
SuperQuick Grilled Chicken Shawarma

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
Paper Towel

Tags

New
SuperQuick
Ready-in-20
Summer-essentials
Ingredients
Chicken Breast Tenders

Chicken Breast Tenders

310 g

Basmati Rice

Basmati Rice

0.75 cup

Shawarma Spice Blend

Shawarma Spice Blend

7 g

Cumin-Turmeric Spice Blend

Cumin-Turmeric Spice Blend

4 g

Yogurt Sauce

Yogurt Sauce

3 tbsp

Parsley

Parsley

7 g

Zucchini

Zucchini

1 unit(s)

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Mixed Olives

Mixed Olives

30 g

Garlic Salt

Garlic Salt

3 g

Butter

Butter

1 tbsp

Oil

Oil

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Make rice

  • Before starting, add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) garlic salt to a medium pot. 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.

2
Prep

  • 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 1/2 tsp (1 tsp) 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.

3
Grill veggies and chicken

  • 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.

4
Finish rice and veggies

  • Roughly chop grilled zucchini and peppers 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.

5
Finish and serve

  • Divide rice between plates. 
  • Top with chicken and veggies. 
  • Drizzle yogurt sauce over top. 

Nutrition per serving

700

kcal

Calories

25

g

Fat

7

g

Saturated Fat

72

g

Carbohydrate

6

g

Sugar

5

g

Dietary Fiber

49

g

Protein

145

mg

Cholesterol

950

mg

Sodium

0.3

g

Trans Fat

1200

mg

Potassium

150

mg

Calcium

5

mg

Iron

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