Chicken Shawarma Meal Prep Bowls

• 1.5 lbs chicken thighs, boneless and skinless
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 2 cups cooked basmati rice
• 1 cucumber, diced
• 2 cups shredded lettuce
• 1/4 cup tahini sauce

Steps

1. 1 In a bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, cayenne, salt, and pepper.
2. 2 Add chicken thighs to the marinade, ensuring they're well-coated, and refrigerate for at least 1 hour.
3. 3 Preheat oven to 400°F (200°C).
4. 4 Spread the marinated chicken on a baking sheet and bake for 25 minutes, or until cooked through.
5. 5 While the chicken is cooking, prepare your bowls with rice, cucumber, and lettuce.
6. 6 Once cooked, shred the chicken and distribute it over the prepared bowls.
7. 7 Drizzle tahini sauce over each bowl before serving.

Equipment

• Baking sheet
• Oven
• Mixing bowl
• Whisk

Variations

• Substitute chicken with chickpeas for a vegetarian version.
• Add pickled vegetables for an extra tangy kick.

Substitutions

• Use chicken breasts instead of thighs for a leaner option.
• Replace tahini sauce with yogurt sauce for a lighter alternative.

Pairings

• Warm pita bread
• Cucumber yogurt sauce

Nutrition

Tips

• For extra flavor, marinate the chicken overnight.
• Add a squeeze of fresh lemon juice over the top before serving for a brightness boost.

Storage

Store in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with warm pita bread for wrapping.
• Add a side of hummus for extra creaminess.

FAQ