Trader Joe’s Chicken Shawarma with Lemon Rice

Chicken Shawarma:

• 1 package Trader Joe’s chicken shawarma (or see notes making the chicken from scratch!)

Lemon Rice:

• 1 1/2 cups long-grain white rice
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon 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 Cucumbers:

• 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

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1. Lemon Rice: Sauté rice, onion powder, garlic powder, and salt. Add bouillon and water; bring 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.
2. Cabbage Salad: Toss all ingredients together; taste and adjust. Let it rest while you finish up.
3. Feta Cucumber Sauce: Stir all ingredients together; taste and adjust. 
4. Chicken Shawarma: I do this last so it’s hot and fresh! Air fry the chicken at 390 for 9-10 minutes, until 165 degrees and deeply browned on the outside. (You can also cook the chicken on a sheet pan in the oven – 450 for 5 minutes, and then broil on low for 5 more minutes). Chop into bite-sized pieces.
5. Serve: Plate rice with the chopped chicken shawarma, a scoop of the cabbage, and a dollop of the feta cucumbers.