Name:

HF Street Cart Style Chicken Shawarma Bowls

Description

With Bell pepper, Pistachio & Creamy Cilantro Sauce

Prep time 10 minutes

Cook time 30 minutes

Serves 2 or 4

Ingredients
1 Clove Garlic (2 Cloves for 4 servings)
1 Bell Pepper (2 for 4)
1/4 oz Cilantro
1/2 oz Pistachios (1 oz for 4)
1 Lemon
10 oz Chicken Breast Strips (20 oz for 4)
2 TBSP Plain Yogurt (4 TBSP for 4)
1 TBSP Shawarma Spice Blend (2 TBSP for 4)
1/2 Cup Basmati Rice (1 Cup for 4)
4 TBSP Sour Cream (8 TBSP for 4)
Salt
Pepper
Olive Oil
Cooking Oil

Instructions
1. Prep & Marinate Chicken
Wash and dry all produce.
Core, de-seed, and dice bell pepper into 1-inch pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince garlic. Roughly chop pistachios.
Place chicken in a medium bow and pat dry with paper towels. Toss with yogurt, shawarma spice. 3/4 of the garlic, a drizzle of olive oil, salt, and pepper. Set aside to marinate.
2. Cook RIce.
In a small pot, combine rice, 3/4 cup water (1 1/4 cups for 4) 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.
3. Cook Bell Pepper
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 pepper soften.
Turn off heat: remove from pan and set aside. Wash out pan.
4. Make Sauce
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.
5. Cook Chicken
Heat a drizzle of 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 bell pepper, then remove pan from heat. Taste and season with salt and pepper.
6. Finish & Serve
Fluff rice with a fork, stir in pistachios, remaining lemon zest, and a pinch of salt. Tip - for extra rich rice, stir in 1 TBSP butter.
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.

Length

40

Calories

590

Servings

2

Date Created

Created By

Jade Smidt

Actions

To perform actions, please log in