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Home Food One-Pot Shawarma Chicken and Orzo Skillet

One-Pot Shawarma Chicken and Orzo Skillet

by Staff
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PHOTO: ANDREW BUI; FOOD STYLING: LAURA REGE

This easy one-pot chicken dinner has got it all: protein, carbs, and fresh veggies all in one skillet for a complete dinner. The flavors in this recipe take their cues from shawarma, the popular Levantine dish that features thin cuts of seasoned meat. Shawarma is roasted in a cone-like shape on a rotating skewer and sliced to serve in pita or bread with veggies. The spice mix here is a shortcut to those delicious flavors, including coriander, smoked paprika, red pepper flakes, and cinnamon. Each bite of flavorful chicken is nicely balanced by the tomato-cucumber-feta salad and chewy orzo.

For an interactive dinner, serve this chicken shawarma with extra sauces on the side, like tzatziki, tahini sauce, or baba ghanoush. Chicken tenders are quick to cook and should be accessible at most grocery stores, but if you can’t find them, opt for thinly sliced strips of chicken breast instead. Note that some spices will stick to the bottom of the pan after searing the chicken. As long as they don’t get too dark, they should stay in there to flavor the orzo.

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Yields:

4


servings

Prep Time:

0

hours

15

mins

Total Time:

0

hours

45

mins

1 1/2
lb.

chicken tenders or chicken breasts, cut into strips 

1/2
tsp.

crushed red pepper flakes 

Freshly ground black pepper

 

5
tbsp.

extra-virgin olive oil, divided 

4
c.

low-sodium chicken broth 

1/4
c.

finely chopped fresh dill, plus more for serving 

1/2

English cucumber, halved and thinly sliced

 

2
c.

cherry or grape tomatoes, halved 

1/2
c.

crumbled feta (about 2 oz.) 

1
tbsp.

fresh lemon juice 

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  1. In a large bowl, toss chicken, coriander, paprika, red pepper flakes, cinnamon, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
  2. In a large high-sided skillet over medium heat, heat 2 tablespoons oil. Add half of chicken mixture and cook, turning halfway through, until golden and just cooked through, 2 to 3 minutes per side. Transfer chicken to a plate. Repeat with 1 tablespoon more oil and remaining chicken mixture.
  3. Wipe any dark bits from pan with a clean paper towel, if necessary. Return skillet to medium heat. Cook garlic and 1 tablespoon oil, stirring, until garlic is fragrant, about 30 seconds. Stir in broth, orzo, and 1/2 teaspoon salt and bring to a boil. Reduce to heat to medium-low and gently simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.
  4. Remove skillet from heat, stir in dill, and top with chicken mixture.
  5. In a medium bowl, toss cucumber, tomatoes, feta, lemon juice, remaining 1 tablespoon oil, and a pinch of salt.
  6. Spoon cucumber salad over chicken mixture. Top with more dill.

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onepot shawarma chicken orzo skillet

PHOTO: ANDREW BUI; FOOD STYLING: LAURA REGE

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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