Trader Joe's Chicken Shawarma with Lemon Rice
Ingredients
Chicken Shawarma
- 1 package Trader Joe's chicken shawarma
Lemon Rice
- 1 1/2 cups long-grain white rice
- 1 teaspoon each onion powder and garlic powder
- 1/2 teaspoon kosher salt
- 1 tablespoon Better Than Bouillon chicken base
- 2 1/4 cups water
- zest of 1 lemon
Cabbage Salad
- 2 cups finely shredded purple cabbage
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tablespoons olive oil
- 1/2 teaspoon each salt and sugar
Feta Cucumber Sauce
- 1/2 cucumber, grated and water squeezed out
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil or mayo
- 1/4 cup crumbled feta cheese
- 1 clove garlic, grated
- 1 teaspoon dried dill, or 3 tablespoons fresh dill
Instructions
- 1
Thoroughly rinse rice in a colander. Add rice to a medium sized pot and add onion powder, garlic powder, salt, Better than Bouillon, and water. Stir well, then bring everything to a simmer. Cover the pot, and keep it on a very low simmer for 18 minutes. When it's done, add lemon zest; fluff with a fork.
18 min - 2
Toss together cabbage, white vinegar, water, olive oil, salt, and sugar; taste and adjust. Let it rest while you finish up.
- 3
Stir together grated cucumber, Greek yogurt, olive oil or mayo, feta cheese, garlic, and dill; taste and adjust.
- 4
Air fry the chicken at 390 degrees F for 9-10 minutes, until 165 degrees and deeply browned on the outside. Let rest a few minutes. Chop into bite-sized pieces.
9 min - 5
Plate rice with the chopped chicken shawarma, a scoop of the cabbage, and a dollop of the feta cucumbers.
