Once boiling, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before plating.

Protein Preparation & Cooking

Choose one protein: chicken, ground beef, or tofu. Pat protein dry with paper towel so it browns well.

In a small bowl, mix 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt and 1/8 tsp black pepper.

Toss the chosen protein with the seasoning mixture so pieces are evenly coated.

Heat a nonstick skillet over medium heat. Add a light drizzle of oil if needed. For chicken or beef cook 4–6 minutes, stirring/turning occasionally, until cooked through and lightly browned (internal temp 165°F for chicken). For tofu, cook 6–8 minutes until golden on all sides. Drain any excess grease for beef if needed.

Remove from heat and let rest 1–2 minutes. Taste and adjust seasoning (a pinch more salt or pepper) for kid-friendly flavor.

Shirazi Salad

In a small bowl combine 1/4 cup diced cucumber, 1/4 cup quartered grape tomatoes, 1 tbs very finely diced red onion and 1 tbs chopped parsley.

Dress with 1 tsp lemon juice, 1 tsp olive oil, 1/8 tsp salt and a small pinch (1/16 tsp) of black pepper. Toss gently. Taste and reduce onion or lemon if serving to a more sensitive child.

Sauce & Assembly

Warm 1/4 cup hummus or 1/4 cup tzatziki briefly in microwave (10–15 seconds) or at room temperature so it's easy to dollop.

Portion ~1 cup cooked rice into a shallow kid-sized bowl.

Arrange seasoned protein (about 3–4 oz) on one side of the rice.

Spoon or dollop the chosen house hummus or tzatziki next to the protein (about 2 tbs).

Add 2–3 tbs shirazi salad on the remaining side of the bowl.

Finish with a light drizzle of olive oil (about 1 tsp) and a sprinkle of chopped parsley or mint. Place a lemon wedge on the side for squeezing if desired.

For younger children, serve components slightly separated so they can pick what they like. Let the lemon wedge be optional.