Shawarma-Style Chicken & Garlic Rice Bowl
with Radish Salad & Hummus Yoghurt
Wam, bam and shwam! A new hero is here to vanquish dinner time hassle, it’s a shawarma chicken on a bed of fluffy garlic rice. Its secret superpower that is a sure-fire win is the yoghurt hummus dolloped on top. Three cheers for this dish!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
basmati rice
1
cucumber
2
radish
1
tomato
1 packet
chicken breast strips
1 packet
hummus
(Contains Sesame; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
parsley
1 sachet
Middle Eastern Seasoning
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
honey
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1 minute. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber and radish. • Roughly chop tomato. • In a medium bowl, combine chicken breast strips, Middle Eastern seasoning, a pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil and remaining garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer garlic oil to a small bowl. • Add Greek-style yoghurt and hummus to the garlic oil and stir to combine. Season with salt and pepper.
• When the rice has 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-4 minutes each side. • Remove from heat, then add the honey and toss to combine. Season with salt and pepper.
• Meanwhile, combine cucumber, radish, tomato and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste.
• Divide garlic rice between bowls. • Top with Shawarma-style chicken and radish salad. • Dollop with hummus yoghurt and tear over parsley to serve. Enjoy!