Street-Cart-Style Chicken Shawarma Bowl

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Prep & Marinate Chicken

Step 2

Wash and dry all produce

Step 3

Core, deseed, and dice bell pepper into 1-inch pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince garlic. Roughly chop Pistachios.

Step 4

Place chicken* in a medium bowl and pat dry with paper towels. Toss with yogurt, Shawarma Spice. ¾ of the garlic, a drizzle of olive oil, salt, and pepper. Set aside to marinate.

Step 5

2 Cook Rice

Step 6

In a small pot, combine 2 cups of rice, 2 cups of water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer.

Step 7

Cook until rice is tender, 10 minutes

Step 8

Keep covered off heat until ready to serve.

Step 9

3 Cook Bell Pepper

Step 10

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.

Step 11

TIP: If needed, add splashes of water to help pepper soften

Step 12

Turn off heat: remove from pan and set aside. Wash out the pan.

Step 13

4 Make Sauce

Step 14

While bell pepper cooks, in a small bowl, combine sour cream, half the cilantro, half the lemon zest, remaining garlic, and a squeeze of lemon juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 15

5 Cook Chicken

Step 16

Heat a drizzle of oil in the pan used for bell pepper over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Step 17

Stir in bell pepper, then remove the pan from heat. Taste and season with salt and pepper.

Step 18

6 Finish & Serve

Step 19

Fluff rice with a fork; stir in pistachios, remaining lemon zest, and a pinch of salt.

Step 20

TIP: For extra-rich rice, stir in 1 tbsp of butter.

Step 21

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.