Street Cart-Style Chicken Bowls

Oh boy...I don't even know where to start with this meal. First, its entirely too hot here in Seattle. 89F
outside right now and for us, that's hot. I almost decided to not cook because it was too hot. But boy am I glad I did. This dish was amazing. 

I sorta followed the recipe. The one and only change I made is I swapped our dark meat chicken for chicken breast. 

And then when I served myself a plate I decided I wanted some hummus with it. Such a good combination. 

This one is a keeper for sure.

Street Cart-Style Chicken Bowls

Recipe from Hello Fresh

Serves 2

• 1 tsp Turmeric
• ¾ cup Jasmine Rice
• 11/4 c chicken stock
• 2 Scallions
• 1 Lemon
• 1 Tomato
• 1.5 tablespoons Sour Cream
• 2 tablespoon Mayonnaise
• 1 tsp Garlic Powder
• 10 ounce Diced Skinless Chicken (dark or breast meat)
• 1 tablespoon Shawarma Spice Blend
• 2 Pitas
• 1 tsp Chalula hot sauce

In a small pot, melt 1 TBSP butter over medium heat. Stir in 1⁄4 tsp turmeric (1⁄2 tsp for 4 servings); cook, stirring frequently, until fragrant, 30-60 seconds. • Stir in rice, 1 1⁄4 cups water (2 1⁄4 cups for 4), stock concentrate, a big pinch of salt, and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Meanwhile, bring 2 TBSP butter(4 TBSP for 4 servings) to room temperature. Wash and dry produce. • Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces.

In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Open package of dark meat chicken and drain off any excess liquid; season with Shawarma Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Toast pitas until softened and warmed through. • Spread with softened butter, then cut each pita into quarters.

Once rice is done, fluff with a fork; stir in half the scallion greens. Season with salt and pepper to taste. • Divide rice between bowls. Top with chicken and tomato in separate sections; season tomato with a pinch of salt. Drizzle everything with as much white sauce and Cholula hot sauce as you like; garnish with remaining scallion greens. Serve with pita and remaining lemon wedges on the side. TIP: We like to scoop up some of the rice, chicken, tomato, and sauces with a pita wedge and eat it all in one bite!