Halal-Cart Style Chicken & Rice Bowl
Loren BrownShare
One of my favorite ways to use LOZO Shawarma, this Halal-Cart Style Chicken & Rice Bowl brings the flavors of a street-food favorite right to your kitchen. Tender seasoned chicken is served over fragrant yellow rice with a fresh salad and creamy white sauce and green sauce (my fav) for a meal that's packed with flavor and surprisingly easy to make at home.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
Chicken
- 1½ lbs chicken thighs, diced
- 2 tbsp LOZO Shawarma Seasoning
- 1 tbsp LOZO Sazón Seasoning
- 1 tbsp olive oil
- Juice of ½ lemon
Yellow Rice
- 2 cups basmati rice, rinsed
- 3 cups chicken stock
- 1 tbsp butter
- 1 tbsp turmeric
- 2 tsp cumin
- 1 tsp salt
Salad
- 2 cups romaine lettuce, chopped
- 1 cucumber, diced
- 1 tomato, diced
White Sauce
- ½ cup Greek yogurt
- 2 tbsp mayo
- Juice of ½ lemon
- Pinch of dried dill
- Salt and pepper, to taste
- Drizzle of honey
- Water, as needed
Green Sauce
- 1 cup cilantro
- ½ cup mint
- 1 garlic clove
- 1 tsp cumin
- 1 tbsp lime juice
- Pinch of salt
- 2–3 tbsp water
Instructions
- In a large bowl, combine the diced chicken, LOZO Shawarma Seasoning, LOZO Sazón Seasoning, olive oil, and lemon juice. Toss until evenly coated and let marinate for about 10 minutes while you prepare the rice.
- Melt the butter in a medium saucepan over medium heat. Add the turmeric, cumin, and salt and cook for about 1 minute, stirring constantly, until fragrant.
- Stir in the rinsed basmati rice and chicken stock. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let rest, covered, for 5 minutes.
- While the rice cooks, heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until browned and cooked through.
- In a small bowl, whisk together the Greek yogurt, mayo, lemon juice, dill, honey, salt, and pepper until smooth. Add a splash of water if needed to reach your desired consistency.
- In a separate bowl, toss together the romaine lettuce, cucumber, and tomato.
- Blend green sauce ingredients until smooth. Mix white sauce ingredients until smooth
- Fluff the rice with a fork and divide it between four bowls.
- Top each bowl with the cooked chicken and fresh salad.
- Drizzle generously with the with green sauce and/or white sauce.
LOZO Tip
For even more flavor, let the chicken marinate for up to 2 hours before cooking. The extra time allows the Shawarma and Sazón seasonings to really penetrate the chicken and develop deeper flavor.