Seared Chicken & Crispy Shawarma Rice with Zucchini & Saffron Mayo

Seared Chicken & Crispy Shawarma Rice

with Zucchini & Saffron Mayo

40 MIN
+$0.95/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 Plans
  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

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
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 warm. Wipe 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

Get Plans

Seared Chicken & Crispy Shawarma Rice

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 warm. Wipe 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
Browse Steps
1 of 6