Sheet Pan Shawarma

This is technically another easy weeknight  Trader Joe's recipe. If you have a stash of frozen rice (which I explain the advantages of and how to store here) or Trader Joe's frozen rice, then you can keep this recipe to a solid 30 minutes. This meal is flavorful and the cucumbers and feta give it a crisp, fresh feeling. You could easily add a small arugula salad on the side for a little more healthy greens. Enjoy!

Sheet Pan Shawarma

INGREDIENTS:

• 1 pkg of Trader Joe’s Shawarma Chicken Thighs
• 3 cups of rice, or Trader Joe’s Frozen Jasmine Rice
• 4 small cucumbers, diced
• 2 ounces feta cheese, crumbled
• 1/2 bottle Trader Joe’s Green Goddess Dressing
• Olive oil, for drizzling

PREPARATION:
Step 1:
Preheat Oven to 400 F.

Step 2:
Cook rice according to package instructions. I prefer to use the rice cooker, but you could also use Trader Joe’s frozen Jasmine Rice.

Step 3:
Line a large sheet pan with parchment paper. Add the shawarma chicken to one side, and the cooked rice to the other side. Drizzle the rice with olive oil and toss to coat it all evenly. (Note: Spread the rice into as thin a layer as possible to ensure it crisps quicker.)

Step 4:
Bake the tray for 25 minutes, until the chicken is fully cooked (165 F). If the rice isn’t quite crispy, then remove the chicken from the tray and cover on a plate. Put the tray with the rice back in the oven for 5-10 minutes so it is crispy around the edges.

Step 5:
Slice or chop the chicken. Plate the rice with the chicken on top, along with diced cucumbers, Green Goddess Dressing, and topped with crumbled feta.