Chicken Shawrma

CHICKEN SHAWRMA BOWLS WITH DARK MEAT CHICKEN, YELLOW RICE, WHITE SAUCE, AND PITA WEDGES

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PREP TIME: 10 Minutes/ COOK TIME: 20 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1040/ Protein 39g

DIFFICULTY LEVEL: Easy

INGREDIENTS: 1 TSP Tumeric, Lemon, Scallions, Tomato, 2 TBSP Sour Cream, 2 TBSP Mayo, 1 TSP Garlic Powder, 1 TBSP Shawrma Spice Blend, Pita Bread, 1 TSP Hot Sauce, 3/4 Cup Jasmine Rice, 1 TBSP Chicken Bouillon Paste, Diced Skinless Dark Meat Chicken

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Step 1: Make Rice

Melt 1 TBSP butter in a small pot over medium heat

Stir in tumeric, rice. 1.25 cups of water, chicken bouillion paste, and 1/4 TSP of salt and pepper

Bring to a boil

REDUCE HEAT TO LOW, AND COVER

Simmer for 15 minutes

Keep covered off heat until ready to serve

Step 2: Prep

Meanwhile, bring 2 TBSP of butter to room temperature

Wash and dry produce

Quarter lemon

Trim and thinly slice scallions

Dice tomatoes

Step 3: Mix Sauce

In a small bowl, combine sour cream, mayo, garlic powder, and a squeeze of lemon juice

Add 1 TSP of water at a time until mixture reaches a drizzling consistency

Season with 1/4 TSP of salt and pepper

Step 4: Cook Chicken

Pat chicken dry with paper towels

Season with Shawrma Spice, and 1/4 TSP of salt and pepper

Heat a drizzle of oil in a large pan over medium heat

Add chicken and scallions

Cook for 6 minutes

Step 5: Toast and Butter Pitas

Toast Pitas until softened and warmed through

Spread with softened butter, then cut each pita into quarters

Step 6: Finish and Serve

Once rice is done, fluff with fork

Stir in half the scallions

Divide rice between bowls

Top with chicken and tomato in separate sections, season tomatoes with 1/4 TSP of salt and pepper

Drizzle everything with white sauce and hot sauce, garnish with scallion greens

Serve with pitas and remaining lemon wedge on the side

Serve hot and enjoy!