TJ's Shawarma Chicken & Veggie Bowls
Trader Joe'sTJ's Shawarma Chicken & Veggie Bowls
Ingredients
For the Bowls
- 1 1/2 pounds Trader Joe's Shawarma Chicken Thighs
- 1 bag Trader Joe's Roasted Green Vegetables, (or Trader Joe's Ready Veggies)
- 2 cups Trader Joe's Jasmine Rice From Thailand, uncooked
- 4 cups water
- 2 tablespoons Trader Joe's Greek Extra Virgin Olive Oil
For Serving
- 1 bag Trader Joe's Pita Chips
- 1 container Trader Joe's Tzatziki
- 1 lemon, cut into wedges
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Place the Trader Joe's Shawarma Chicken Thighs on the prepared baking sheet. Roast for 20-25 minutes, or until cooked through and slightly charred.
⏱️ 25 min•🌡️ 400
- 3
While the chicken is roasting, prepare the rice. In a medium saucepan, combine the Trader Joe's Jasmine Rice From Thailand and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed.
⏱️ 20 min
- 4
In a large skillet, heat the Trader Joe's Greek Extra Virgin Olive Oil over medium-high heat. Add the Trader Joe's Roasted Green Vegetables (or Ready Veggies) and sauté for 5-7 minutes, until tender-crisp.
⏱️ 7 min
- 5
Once cooked, slice the Shawarma Chicken Thighs into bite-sized pieces.
⏱️ 3 min
- 6
Assemble the bowls: Divide the cooked rice among 6 bowls. Top with the sliced shawarma chicken and sautéed vegetables. Garnish with chopped fresh parsley and serve with a dollop of Trader Joe's Tzatziki and a lemon wedge. Serve alongside Trader Joe's Pita Chips for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Shawarma Chicken & Veggie Bowls
Ingredients
For the Bowls
- 1 1/2 pounds Trader Joe's Shawarma Chicken Thighs
- 1 bag Trader Joe's Roasted Green Vegetables, (or Trader Joe's Ready Veggies)
- 2 cups Trader Joe's Jasmine Rice From Thailand, uncooked
- 4 cups water
- 2 tablespoons Trader Joe's Greek Extra Virgin Olive Oil
For Serving
- 1 bag Trader Joe's Pita Chips
- 1 container Trader Joe's Tzatziki
- 1 lemon, cut into wedges
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Place the Trader Joe's Shawarma Chicken Thighs on the prepared baking sheet. Roast for 20-25 minutes, or until cooked through and slightly charred.
⏱️ 25 min•🌡️ 400 - 3
While the chicken is roasting, prepare the rice. In a medium saucepan, combine the Trader Joe's Jasmine Rice From Thailand and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed.
⏱️ 20 min - 4
In a large skillet, heat the Trader Joe's Greek Extra Virgin Olive Oil over medium-high heat. Add the Trader Joe's Roasted Green Vegetables (or Ready Veggies) and sauté for 5-7 minutes, until tender-crisp.
⏱️ 7 min - 5
Once cooked, slice the Shawarma Chicken Thighs into bite-sized pieces.
⏱️ 3 min - 6
Assemble the bowls: Divide the cooked rice among 6 bowls. Top with the sliced shawarma chicken and sautéed vegetables. Garnish with chopped fresh parsley and serve with a dollop of Trader Joe's Tzatziki and a lemon wedge. Serve alongside Trader Joe's Pita Chips for dipping.
⏱️ 5 min