Chicken Shawarma Rice Bake

Chicken Shawarma Rice Bake

1. 1

   Preheat the oven to 400°F.

Shawarma seasoning blend

2. 2

   Mix all seasoning ingredients together until well combined.

Chicken Shawarma Rice Bake

3. 3

   In a 9x13‑inch baking dish combine the uncooked jasmine rice, cherry tomatoes, red bell pepper, red onion, minced garlic, chicken broth, and the juice from half the lemon; stir in half of the shawarma seasoning blend and ensure the rice is fully submerged in liquid.

4. 4

   Coat the chicken thighs with the remaining shawarma seasoning and arrange them in a single layer on top of the rice mixture, skin side up.

5. 5

   Cover the dish tightly with foil and bake for 40–50 minutes, or until the rice is tender and the chicken reaches an internal temperature of at least 165°F.

6. 6

   Remove the foil and broil for 2–4 minutes, watching closely, to lightly char the chicken.

7. 7

   Take the chicken out, dice it, and fold it into the rice along with the fresh spinach and the juice of the remaining half lemon; stir until the spinach wilts.

8. 8

   Top the dish with crumbled feta cheese and fresh parsley, then divide into six portions and serve.