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 | 1,650 kcal | FatSecret |
| Basmati Rice (dry) | 1.5 cups (~10.5 oz) | 1,500 kcal | FatSecret |
| Parmesan Cheese | 9 tbsp (~4.5 oz) | 515 kcal | FatSecret |
| Italian Cheese Blend | 1.5 cups (~6 oz) | 672 kcal | FatSecret |
| Olive Oil | 1 tbsp | 119 kcal | FatSecret |
| Spinach/Mixed Greens | 6 oz | 60 kcal | FatSecret |
| Tomatoes | 3 medium | 75 kcal | FatSecret |
| Shawarma Spice Blend | 3 tbsp | ~24 kcal | [Estimated] |
| Garlic Powder | 3 tsp | 24 kcal | FatSecret |
| Chicken Stock | 49.5 oz (approx.) | 60 kcal | FatSecret |
| Hot Sauce | 3 tsp | ~15 kcal | Nutritionix |
| Butter | 1 tbsp | 102 kcal | FatSecret |
| Total (for 6 servings) | 4,836 kcal | ||
| Per Serving | ~806 kcal |
Ingredients
Produce
- 3 Tomatoes
- 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
Dairy
- 9 tbsp Parmesan Cheese
- 1.5 cups Italian Cheese Blend
Protein
- 30 oz Chopped Chicken Breast
Instructions
Step 1: Prep & Assemble
- Preheat oven to 425°F and 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, 1 cup water, olive oil, salt, and pepper.
- Mix until evenly combined.
Note: For large batches, divide mixture between two trays using 1 cup of water per tray.
Step 2: Bake
- Dot the top of the tray with 1 tbsp butter (cut into pieces).
- Cover tightly with foil.
- Bake for 40 minutes, or 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, and set aside.
- In a medium bowl, 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, tomato, 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.