Skillet Shawarma and Oven Rice Dinner

Ingredients

• 1½ cups basmati rice
• 1 14 ounce can chickpeas, drained and rinsed
• 4 tablespoons Jamie Geller Shawarma (divided)
• Kosher salt
• Extra virgin olive oil
• 3 cups boiling water
• 4 chicken boneless (skinless chicken breasts)
• 1 lemon (zest and juice)
• 2 cloves garlic (minced)
• 1 pint cherry tomatoes
• 1 red onion (thinly sliced)
• 1½ tablespoons balsamic vinegar

Instructions

1. Add rice and chickpeas to a casserole pan, season with 1 tablespoon shawarma spice mix, and ½ tablespoon salt. Drizzle over 2 tablespoons extra virgin olive oil. Pour in 3 cups boiling water stir, cover, and bake at 400°F for 25 minutes. When ready, uncover, fluff with a fork and set aside until ready to serve
2. Meanwhile, slice chicken breasts into strips.
3. In a large bowl combine zest and juice of 1 lemon with garlic, ½ teaspoon salt, ½ teaspoon pepper, 3 tablespoons extra virgin olive oil, and 3 tablespoons shawarma spice, mix well. Add chicken and toss to coat.
4. Prepare tomato salad by combining tomatoes and onions in a bowl and tossing with balsamic vinegar, 3 tablespoons extra virgin olive oil, salt and pepper.
5. Heat a frying pan cook chicken 3 minutes per side. Serve with rice and tomato salad.