Chicken Shawarma Meal Prep Bowls
Spiced roasted chicken shawarma with golden turmeric rice, crisp cucumber tomato salad and Greek yogurt garlic sauce, packed into 4 meal prep bowls. About 48g of protein each.
Ingredients
Shawarma chicken
- 1.75 lbs boneless skinless halal chicken thighs trimmed
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 4 cloves garlic finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
Turmeric rice
- 1 tbsp olive oil
- 1 cup white basmati rice rinsed
- 1/2 tsp ground turmeric
- 1/2 tsp kosher salt
- 1 3/4 cups low-sodium halal chicken broth
Garlic yogurt sauce
- 2/3 cup plain full-fat Greek yogurt
- 2 tbsp light mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp water
- 1 small clove garlic grated
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Cucumber tomato salad
- 1 1/2 cups English cucumber diced
- 2 medium Roma tomatoes seeded and diced
- 1/2 small red onion finely diced
- 1/3 cup fresh parsley chopped
- 1/4 tsp kosher salt add when serving
- 1/8 tsp black pepper add when serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment. Whisk the marinade ingredients, add the chicken and toss to coat. Marinate 15 to 20 minutes (or up to 12 hours in the fridge).
- Toast the rinsed rice with the olive oil, turmeric and salt for 90 seconds. Add the broth, bring to a boil, cover and simmer on low for 15 minutes. Rest covered 5 minutes, then fluff.
- Arrange the chicken flat on the baking sheet and roast 18 to 20 minutes, until charred and 175°F (80°C). Broil 60 to 90 seconds for extra char if you like.
- Whisk the sauce ingredients and divide into 4 small cups. Toss the cucumber, tomatoes, onion and parsley without salt.
- Rest the chicken 5 minutes, then slice into strips and toss in the board juices. Cool the chicken and rice 20 minutes before sealing for meal prep.
- Divide the rice and chicken among 4 containers with a cup of salad and a cup of sauce. Season the salad with salt and pepper right before eating.
Notes
Roast the thighs whole and slice after resting so they stay juicy. Keep the salad and sauce in separate cups and add salt to the salad only when serving. Refrigerate up to 4 days. Use halal chicken and halal chicken broth.