Street Cart Chicken & Rice (Prep and Bake)
Overview
Bring the energy of a NYC halal cart straight to your kitchen with this oven-baked take on street cart chicken and rice. Tender chopped chicken breast is seasoned with warm Shawarma spices and roasted over fragrant basmati rice in one easy-to-clean tray. Served with juicy tomatoes, crisp greens, and a drizzle of hot sauce, this comforting and flavorful meal is a weeknight favorite.
This recipe is inspired by Hello Fresh, which we originally used to make this at home.
- Serves: 6
- Prep Time: ~10 minutes
- Cook Time: ~45 minutes
Estimated Calories & Sources
| Ingredient | Quantity | Calories | Source |
|---|---|---|---|
| Chicken Breast (chopped) | 30 oz (850 g) | ~1,650 kcal | FatSecret |
| Basmati Rice (dry) | 1.5 cups (270 g) | ~960 kcal | FatSecret |
| Chicken Stock | 49.5 oz (1.5 L) | ~120 kcal | Estimated |
| Mixed Greens | 6 oz (170 g) | ~35 kcal | FatSecret |
| Roma Tomatoes | 3 medium (375 g) | ~65 kcal | FatSecret |
| Buttermilk Ranch | 4.5 oz (128 g) | ~575 kcal | FatSecret |
| Butter | 3 tbsp (42 g) | ~300 kcal | FatSecret |
| Olive Oil | ~2 tbsp (28 g) | ~240 kcal | FatSecret |
| Shawarma Spice Blend | 3 tbsp (24 g) | ~60 kcal | Estimated |
| Garlic Powder | 3 tsp (9 g) | ~30 kcal | FatSecret |
| Hot Sauce | 3 tsp (15 g) | ~15 kcal | FatSecret |
Total (approx): 4,050 kcal
Per serving (6 servings): ~675 kcal
Ingredients
Produce
- 3 Roma tomatoes (diced)
- 6 oz mixed greens
Pantry
- 3 tsp hot sauce
- 3 tsp garlic powder
- ~49.5 oz chicken stock (or 9 concentrate packets)
- 1.5 cups basmati rice
- 3 tbsp Shawarma Spice Blend
- Olive oil
- Salt & pepper
- 1 large oven-ready baking tray
- 4.5 oz buttermilk ranch dressing
Protein
- 30 oz chopped chicken breast
Instructions
Step 1: Prep & Assemble
- Preheat oven to 425°F. Adjust rack to the middle position.
- Wash and dry produce.
- In the oven-ready tray, combine chopped chicken, rice, chicken stock concentrate, Shawarma spice, garlic powder, 3 cups water, olive oil, salt, and pepper.
- Mix until evenly combined.
- Note: For large batches, divide mixture between two trays with 1 cup of water per tray.
Step 2: Bake
- Dot the top of the tray with 3 tbsp butter (cut into pieces).
- Cover tightly with foil.
- Bake for 40 minutes, until chicken is fully cooked and rice is tender.
- Tip: If using two trays, bake side-by-side on the same rack.
Step 3: Prep Sides
- Dice tomatoes into ½-inch pieces, season with salt and pepper.
- Toss mixed greens with olive oil or preferred dressing. Season lightly with salt and pepper.
Step 4: Finish & Serve
- Carefully remove foil (watch for steam!).
- Fluff rice and chicken with a fork. Taste and adjust seasoning.
- Divide chicken and rice, tomatoes, and salad between plates.
- Drizzle chicken with hot sauce and remaining dressing if desired. Serve warm.
Notes
- Chicken is fully cooked when it reaches an internal temperature of 165°F.
- Swap ranch for garlic yogurt sauce for a more traditional halal-cart style.
- For extra flavor, garnish with fresh parsley or cilantro.