Chicken Shawarma Hummus Bowls are one of the quickest and easiest Trader Joe’s Dinners you can make this week!
I am not going to lie – the picture completely captivated me for this meal. I actually have never had Chicken Shawarma before tonight, but I can tell you, it definitely won’t be the last time! The best part is that it is truly a SIMPLE dinner to prepare and pretty healthy too!
This post will show you how to make Chicken Shawarma Hummus Bowls or dinner with Trader Joe’s ingredients!
Chicken Shawarma Hummus Bowls
Ingredients
What I loved about this recipe was that it was 3 ingredients (two nights in a row, woohoo)! I have been going to Trader Joe’s weekly for the past 3 years and I have never seen any of these three ingredients! When I went to the store I was shocked to find the meat section has a whole line of pre-marinaded meat including the Shawarma Chicken Thighs, who knew?
The hummus was where I find my favorite Roasted Red Pepper hummus(again- never noticed this Hummus Dip in a much taller container). The only tricky ingredient was the Cauliflower Tabbouleh. I searched everywhere and eventually asked an employee who told me it would be in the pre-made salad section, only to find that they don’t currently sell that product, or at least not on Sunday. She told me I could make my own with riced cauliflower so I quickly looked up a recipe and thought I had all of the ingredients at home. Fast forward to 7:30 this evening – I was wrong, I definitely did not have all of the ingredients for Tabbouleh.
Related Post: Day 16 – Warm Brussels Sprouts and Lentils Salad
Upon discovering my little Tabbouleh snafu, I decided whatever I made would turn out fine since I didn’t even know what Tabbouleh was until I asked the women at Trader Joe’s. I threw the chicken in a casserole dish and put it in the oven for 20 minutes at 400°F as the package instructed. I thought it was a bit odd that Sheela’s directions said 20 minutes at 425°F but just went along with it.
I decided to totally wing the Cauliflower Tabbouleh (recipe below). I cooked the cauliflower in the frying pan with some olive oil. I was reading that you should only cook the cauliflower for 3-4 minutes and then stick it in the freezer immediately to chill. I asked Ben how he felt about warm cauliflower and we decided to keep it warm.
The Tabbouleh required many ingredients that I did not have, like cucumber and celery. I cut up some cherry tomatoes and chopped the parsley. I squeezed half of a lemon on top and gave it a stir before mixing it with the cauliflower – so so good!
The chicken was a bit of a disaster – thankfully the package mentioned that the chicken should hit 165°F before consuming. Maybe that is always the rule, I actually have never measured the temperature of food before consuming it. When Ben and I moved in together that was the one thing he said we needed in our kitchen – a meat thermometer. And yes, it was an odd request coming from someone who never cooked for himself before we started living together. We had to up the temperature, cover with foil, and continue cooking for another 15 minutes. Next time we are starting at 425°F like Sheela advised.
Overall Rating: “So Bomb”. Guys, I am telling you this was freaking amazing. Honestly, it might be my second favorite dinner after the sweet potato bowls. Maybe I need more variety in my dinners, but this one really hit the spot! The chicken was perfect – so flavorful and worth the extra cook time. The hummus was unlike any other I have ever had, I will be exclusively be buying that hummus from now on. And personally, I thought my tabbouleh was delicious, Ben however thought it at least needed cucumber. Noted.
Let me know if you try it as the original recipe or with your own modifications!
Link: https://www.thekitchn.com/trader-joes-shawarma-chicken-recipe-265838
xoxo
Krysta
F3 Cooking Must-Haves
Krysta’s Cauliflower Tabbouleh
Ingredients:
- 1 Bag of Riced Cauliflower
- 1 tablespoon of garlic powder
- 10 Cherry Tomatoes
- Parsley
- 1/2 Lemon
Directions:
- Cook Riced Cauliflower on the stove with a little olive oil to coat the bottom of the pan. Add garlic power after 1 minute. Cook for about 5 minutes or until cauliflower softens.
- Dice cherry tomatoes into small pieces and place in a bowl
- Add chopped parsley to bowl
- Squeeze 1/2 of a lemon on the tomato and parsley
- Move cooked Cauliflower to a bowl and add tomato/parsley mixture
- Option to chill in fridge while chicken cooks or eat warm
