High Protein Chicken Shawarma Meal Prep Bowls Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: High-Protein, Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 cups cooked basmati rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup hummus or tzatziki sauce
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper. Add the chicken pieces and toss until they are thoroughly coated in the spice mixture. For the best flavor, let it sit for at least 15 minutes, or marinate overnight in the refrigerator.
- Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook for about 8 to 10 minutes, stirring occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C). Once cooked, remove from heat and let it rest for a few minutes.
- While the chicken cooks, ensure your rice or quinoa is prepared according to package instructions. If you are using leftover grains, reheat them slightly so they are ready for assembly. Fluff the grains with a fork to keep them light.
- Wash and dice the cucumber, tomatoes, and red onion. Mixing these together in a small bowl with a pinch of salt and a squeeze of lemon juice creates a quick “Shirazi-style” salad that adds brightness to the bowl.
- Lay out four meal prep containers. Divide the cooked rice or quinoa equally among the containers. Top with a portion of the shawarma chicken and a generous scoop of the tomato and cucumber salad. Add a dollop of hummus or tzatziki to each bowl and garnish with fresh parsley.