Chicken Shawarma Meal Prep
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: High-Protein, Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, sliced into strips
- 3 tablespoons olive oil
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 cups cooked basmati rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup hummus or tzatziki sauce
- Fresh parsley for garnish
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Add the chicken strips and toss until thoroughly coated. For the best flavor, let it marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
- While the chicken marinates, prepare your rice or quinoa according to the package instructions. Once cooked, fluff with a fork and set aside to cool slightly before portioning into your meal prep containers.
- Heat a large skillet over medium-high heat. Add the chicken in a single layer (you may need to work in batches). Cook for 5 to 7 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove from heat and let it rest for a few minutes.
- While the chicken cooks, wash and dice your cucumber, tomatoes, and red onion. Having these fresh elements ready to go will make the assembly process much faster and more organized.
- Divide the cooked rice evenly among four airtight containers. Place a portion of the cooked chicken on one side. Fill the remaining space with the fresh vegetables. Keep the hummus or tzatziki in small separate containers or add it just before serving to keep the other ingredients fresh.