@devidneng04: 🔥New look alert! Rocking the red fedora and black shirt. Keep an eye out for more 90s vibes. #mikiyaschernet #90s #music #foryou #trend

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CHICKEN SHAWARMA CRISPY RICE SALAD WITH LEMON-TAHINI DRESSING BY NICOLE MODIC INGREDIENTS For the Crispy Rice: * 2 Cups Rice cooked and cooled * 1 Tablespoon Olive Oil * 1 Teaspoon Paprika * 1 Teaspoon Oregano * ½ Teaspoon Garlic Powder For the Chicken: * 1 Pound Boneless, Skinless Chicken Thighs cut into 1/2 inch pieces * 2 Tablespoons Olive Oil * 2 Teaspoons Turmeric * 2 Teaspoons Cumin * 1 Teaspoon Cinnamon * 1 Teaspoon Garlic Powder * ½ Teaspoon Ground Black Pepper For the Salad: * 5 Persian Cucumbers thinly sliced * 1 Cup Baby Tomatoes halved * ½ Red Onion finely sliced – this is approximately 1/2 cup * 3 Dill Pickles chopped * 1 Bunch Mint chopped – this is approximately 1/2 cup For the Creamy Lemon-Tahini Dressing: * ½ Cup Greek Yogurt * ⅓ Cup Tahini * ¼ Cup Olive Oil * ¼ Cup Lemon Juice this is approximately 1 whole lemon * 2 Cloves Garlic * 1 Teaspoon Kosher Salt * 1-2 Tablespoons Honey or Maple Syrup this is optional, but I love adding it in for a little bit of sweetness INSTRUCTIONS * To make this salad, start by preparing the crispy rice topping. Preheat your oven to 400F. * Next, line a baking sheet with parchment paper and set it aside. * Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet. * Toss the cooled rice with the olive oil, paprika, oregano, and garlic powder. * Then, transfer the baking sheet to the oven and bake the rice for 30-35 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly. * While the rice is in the oven, prepare the chicken. Add the chicken thighs to a large bowl and season them with the ground turmeric, cumin, cinnamon, garlic powder, and ground black pepper. * Then, heat a skillet, on the stove, over medium heat, and add in the olive oil. * Once the oil is hot, add the chicken to the pan. Cook until it's fully cooked through, then remove the chicken from the heat. * Once the rice is done, remove it from the oven and set it aside. * Next, prepare the salad. Wash and chop the Persian cucumbers, baby tomatoes, red onion, dill pickles, and mint, and add them to a large bowl. * Add the cooked chicken to the salad alongside the cooled crispy rice. * Finally, prepare the dressing. Add all of the dressing ingredients – the greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and honey or maple syrup (if using) to a blender and blend until smooth and creamy. Taste and adjust the seasonings as needed. * Pour the dressing on top of the salad and toss to fully combine All ingredients by @FreshDirect  Enjoy, Xx Betty  #creatorsearchinsights #homechef #mommy #chicken @mattpeterson_ @Liz Castro
CHICKEN SHAWARMA CRISPY RICE SALAD WITH LEMON-TAHINI DRESSING BY NICOLE MODIC INGREDIENTS For the Crispy Rice: * 2 Cups Rice cooked and cooled * 1 Tablespoon Olive Oil * 1 Teaspoon Paprika * 1 Teaspoon Oregano * ½ Teaspoon Garlic Powder For the Chicken: * 1 Pound Boneless, Skinless Chicken Thighs cut into 1/2 inch pieces * 2 Tablespoons Olive Oil * 2 Teaspoons Turmeric * 2 Teaspoons Cumin * 1 Teaspoon Cinnamon * 1 Teaspoon Garlic Powder * ½ Teaspoon Ground Black Pepper For the Salad: * 5 Persian Cucumbers thinly sliced * 1 Cup Baby Tomatoes halved * ½ Red Onion finely sliced – this is approximately 1/2 cup * 3 Dill Pickles chopped * 1 Bunch Mint chopped – this is approximately 1/2 cup For the Creamy Lemon-Tahini Dressing: * ½ Cup Greek Yogurt * ⅓ Cup Tahini * ¼ Cup Olive Oil * ¼ Cup Lemon Juice this is approximately 1 whole lemon * 2 Cloves Garlic * 1 Teaspoon Kosher Salt * 1-2 Tablespoons Honey or Maple Syrup this is optional, but I love adding it in for a little bit of sweetness INSTRUCTIONS * To make this salad, start by preparing the crispy rice topping. Preheat your oven to 400F. * Next, line a baking sheet with parchment paper and set it aside. * Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet. * Toss the cooled rice with the olive oil, paprika, oregano, and garlic powder. * Then, transfer the baking sheet to the oven and bake the rice for 30-35 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly. * While the rice is in the oven, prepare the chicken. Add the chicken thighs to a large bowl and season them with the ground turmeric, cumin, cinnamon, garlic powder, and ground black pepper. * Then, heat a skillet, on the stove, over medium heat, and add in the olive oil. * Once the oil is hot, add the chicken to the pan. Cook until it's fully cooked through, then remove the chicken from the heat. * Once the rice is done, remove it from the oven and set it aside. * Next, prepare the salad. Wash and chop the Persian cucumbers, baby tomatoes, red onion, dill pickles, and mint, and add them to a large bowl. * Add the cooked chicken to the salad alongside the cooled crispy rice. * Finally, prepare the dressing. Add all of the dressing ingredients – the greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and honey or maple syrup (if using) to a blender and blend until smooth and creamy. Taste and adjust the seasonings as needed. * Pour the dressing on top of the salad and toss to fully combine All ingredients by @FreshDirect Enjoy, Xx Betty #creatorsearchinsights #homechef #mommy #chicken @mattpeterson_ @Liz Castro

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