Shawarma Chicken with Orzo

You have two options for the cooking method here. You can marinate and then use the crockpot OR make it a “one-pot” meal on the stove. It's totally up to you! See notes below.

Ingredients:

• 2 lbs boneless, skinless chicken breasts

• 1 large sweet onion, sliced thick (about ½ inch pieces)

• 6 cloves garlic, minced

• 1 Tbsp olive oil

• 1/2 tsp kosher salt

• 4 cups low-sodium chicken broth

• 12 oz orzo (about 2 cups)

• 1/4 cup finely chopped fresh dill, plus more for serving

• 1 English cucumber, halved and thinly sliced (aka seedless cucumbers. Mini ones work here too)

• 2 cups cherry or grape tomatoes, halved

• 1/2 cup crumbled feta (about 2 oz.)

• 1 tbsp fresh lemon juice

• FOR THE MARINADE:

  • ⅓ cup plain Greek yogurt

  • 2 tablespoons fresh lemon juice

  • 3 cloves garlic, minced

  • 1 Tbsp olive oil

  • 2 teaspoons smoked paprika (or regular paprika as a substitute)

  • 2 teaspoons ground cumin

  • 1 ½ teaspoons black pepper

  • 1 teaspoon kosher salt

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground cinnamon

  • 1/2 teaspoon red pepper flakes

Instructions:

*Note: For a quicker option, if you do not want to marinade the chicken or use the crockpot, you can also cook the chicken in the same pan you cook the orzo, making it a “one-pot” meal. You can use similar seasonings: ground coriander, smoked paprika, crushed red pepper flakes, ground cinnamon, kosher salt, and freshly ground black pepper. Once the chicken is cooked, set aside and pick it back up with step 4. I personally prefer (and trust myself more) cooking my chicken in the crockpot, so that is what I opted for!*

1. Combine all of the marinade ingredients together in a large bowl or plastic bag. Add the chicken and mix well to coat all of the chicken in the marinade. Cover the bowl or seal the bag and refrigerate for at least 4 hours or overnight.

2. Add the onion slices to the slow cooker. Add the marinated chicken on top of the onions, with as much of the marinade as you can get out of the bowl/bag. Cover and cook on high for 4-5 hours or on low for 6-8 hours until the chicken is cooked through. (while cooking, look ahead and prep anything to make the last couple of steps go quickly!)

3. Remove the chicken and roughly chop/shred. Return the chicken to the slow cooker and stir until well-mixed with the sauce and the onions. Let sit for 10-15 minutes to help the chicken absorb the juices and flavor.

4. In a pot, cook the garlic and 1 tablespoon of oil, stirring, until the garlic is fragrant, about 30 seconds. Stir in broth, orzo, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low and gently simmer, stirring frequently, until liquid is mostly absorbed and the orzo is tender, 12 to 14 minutes. Remove the pot from heat and stir in the dill.

5. In a medium bowl, toss cucumber, tomatoes, feta, lemon juice, remaining 1 tablespoon oil, and a pinch of salt.

6. Scoop the orzo onto your plate. Add the chicken and then spoon the cucumber salad on top. Garnish with more dill.