Seared Chicken & Crispy Shawarma Rice with Zucchini & Saffron Mayo

Seared Chicken & Crispy Shawarma Rice

with Zucchini & Saffron Mayo

40 MIN
$12.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • with Extra Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Extra Chicken Breasts

    From the Test Kitchen

    This vibrant dish gets sophisticated, bold flavor from the fragrant saffron mayo on our seared chicken—served over crispy, pan-fried rice cooked with our warming shawarma spice blend, which combines traditional ingredients like coriander, cumin, and turmeric.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      950 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Chicken & Crispy Shawarma Rice with Zucchini & Saffron Mayo
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • ½ cup Long Grain White Rice
    • 1 Shallot
    • 1 Zucchini
    • 1 pinch Saffron
    • ½ oz Sweet Piquante Peppers
    • 2 Tbsps Mayonnaise
    time-saving
    tips & techniques
    Prepare the ingredients & bloom the saffron
    1 Prepare the ingredients & bloom the saffron

    Wash and dry the fresh produce. Peel and thinly slice the shallot. Halve the zucchini lengthwise; thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the saffron and 1 teaspoon of warm water; set aside to steep (or bloom).

    Cook the rice
    2 Cook the rice

    In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spice blend and cook, stirring frequently, 15 to 30 seconds, or until fragrant. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired.

    Cook the shallot
    3 Cook the shallot

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.

    Cook & finish the zucchini
    4 Cook & finish the zucchini

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl and stir in the chopped peppers. Cover with foil to keep warmWipe out the pan. 

    Cook the chicken
    5 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *An instant-read thermometer should register 165°F.

    Crisp the rice & serve your dish
    6 Crisp the rice & serve your dish

    Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cooked rice and cooked shallot; stir to combine, then gently press down into an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly crispy. Turn off the heat. To the bowl of bloomed saffron, add the mayonnaise. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the crisped rice topped with the finished zucchini and sliced chicken. Drizzle with the saffron mayo. Enjoy!

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Prepare the ingredients & bloom the saffron
    1 Prepare the ingredients & bloom the saffron

    Wash and dry the fresh produce. Peel and thinly slice the shallot. Halve the zucchini lengthwise; thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the saffron and 1 teaspoon of warm water; set aside to steep (or bloom).

    2 Cook the rice

    In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spice blend and cook, stirring frequently, 15 to 30 seconds, or until fragrant. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired.

    Cook the rice
    Cook the shallot
    3 Cook the shallot

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.

    4 Cook & finish the zucchini

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl and stir in the chopped peppers. Cover with foil to keep warmWipe out the pan. 

    Cook & finish the zucchini
    Cook the chicken
    5 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *An instant-read thermometer should register 165°F.

    6 Crisp the rice & serve your dish

    Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cooked rice and cooked shallot; stir to combine, then gently press down into an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly crispy. Turn off the heat. To the bowl of bloomed saffron, add the mayonnaise. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the crisped rice topped with the finished zucchini and sliced chicken. Drizzle with the saffron mayo. Enjoy!

    Crisp the rice & serve your dish