Raise your hand if you’ve ever been so tired you don’t even have the energy to think up what to make for dinner! Me!!!!
How about if you’ve ever googled “Easy dinner” in the parking lot of the grocery store? Me!!!!
And raise both hands if you’ve ever bought the ingredients for said “easy dinner” and got home only to order door dash. ME! ME! ME!!!!!!
Last week was one of those weeks. Ruby has returned to waking up in the middle of the night, sometimes twice, for a little play time action. She’s on the brink of learning to crawl and she wants to practice round the clock. I’m excited for her. Really, I am. The problem is when I’m running on just a couple hours of seep, no amount of caffeine inspires my inner Martha Stewart to cook a complicated dinner.
So there I was, in the parking lot of my favorite market, Trader Joe’s, searching the vortex of Pinterest for “easy Trader Joe’s dinner”. It was one of those times where I didn’t care if it was healthy or nutritious – I just needed something that resembled food and didn’t fall into the same category as frozen nuggets. And just so we are clear, there is absolutely nothing wrong with frozen nuggets. It’s just that I had already made them for dinner twice that week. One vey!
I stumbled across this recipe for Shawarma chicken bowls which looked delicious and sounded simple enough – https://www.thekitchn.com/trader-joes-shawarma-chicken-recipe-265838. It doesn’t get much more simple than grabbing just three items from Trader Joe’s – Shawarma Chicken, hummus and cauliflower tahbbouleh. By the time I got home, unloaded the kids and the car and got everyone settled I was just dreading the clean up of dishes and opted to order delivery instead. That’s right. I hit an all time low level of laziness.
I’m glad I did, because the next day I woke after a full nights sleep, (Thank you, Ruby!) with more energy and an opportunity to kick this recipe up a notch by swapping out the pre made cauliflower tabbouleh with my fresh made recipe. I did end up trying Trader Joe’s version and it was ok. I’d definitely try it in the future if I was in a hurry, but I think the extra time of food prep is worth it in the end.
The star of this show is by far the Shawarma chicken. It is FANTASTIC. I had never tried it before, but since it’s not listed as a gluten free item, I assumed it had gluten in it. However, after inspecting the ingredients, I didn’t find anything concerning. Full disclosure: If you are cooking for someone who is celiac or has extreme reaction to gluten, I’d suggest double checking with them the ingredients are safe for their consumption, but personally, I had no problem.
- 1 – 1.5lb Trader Joe’s Chicken Shawarma
- 1 container Trader Joe’s hummus (my favorite is the Mediterranean hummus)
For the Cauliflower Tabbouleh
- 2 cups riced cauliflower
- 1 15oz can garbanzo beans, drained
- 1/2 cup (measured dry) cooked and cooled tri-color quinoa
- 2 Persian cucumber, quartered lengthwise and diced
- 1 cup chopped fresh parsley
- 10 cherry tomatoes, quartered
- 1 lemon, juiced
- 6oz can sliced olives, drained
- salt and pepper to taste
- Preheat oven to 400.
- Prepare Cauliflower Tabbouleh by combining all ingredients and mixing well.
- Spread Shawarma chicken on a baking sheet lined with parchment paper and bake for 20 minutes. Slice and check for doneness.
- Spoon 1/4 cup hummus in a bowl and smear around bottom.
- Place sliced Shawarma chicken on top of hummus.
- Spoon cauliflower Tabbouleh over chicken and serve.