Name: High Protein Chicken Shawarma Meal Prep Bowls Recipe
Cook time: 45 min
Total time: 45 min
Ingredients: 1.5 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tablespoons olive oil; 1 tablespoon lemon juice; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon smoked paprika; 1/2 teaspoon cinnamon; Salt and black pepper to taste; 2 cups cooked quinoa or basmati rice; 2 cups chopped cucumbers; 2 cups cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1/2 cup hummus (store-bought or homemade); 1/2 cup Greek yogurt or Tzatziki sauce; Optional: Pickled red cabbage or feta cheese

Ingredients

Scale

1.5 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
Salt and black pepper to taste
2 cups cooked quinoa or basmati rice
2 cups chopped cucumbers
2 cups cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/2 cup hummus (store-bought or homemade)
1/2 cup Greek yogurt or Tzatziki sauce
Optional: Pickled red cabbage or feta cheese

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Instructions

In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, salt, and pepper. Whisk the ingredients together until they form a smooth paste. Add the chicken pieces to the bowl and toss thoroughly to ensure every piece is coated in the spice mixture. For the best flavor, let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
Heat a large skillet over medium-high heat. Add a small drizzle of oil if needed, though the marinade usually contains enough. Add the chicken to the hot pan in a single layer. Let the chicken sear undisturbed for 3-4 minutes to develop a golden-brown crust. Flip the pieces and continue cooking for another 5-6 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let it rest for 5 minutes before assembling the bowls.
While the chicken is cooking, prepare your fresh vegetables. Chop the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Toss them together in a small bowl with the fresh parsley and a pinch of salt. If you are using quinoa or rice, ensure it is fully cooked and slightly cooled so it doesn’t wilt the fresh vegetables when you pack them together.
Line up four airtight meal prep containers. Divide the cooked quinoa or rice equally among the containers. Top the grains with a generous portion of the cooked shawarma chicken. Add the cucumber and tomato salad to the side. Finally, add a dollop of hummus and a spoonful of Greek yogurt or Tzatziki to each bowl. Secure the lids and store them in the refrigerator for up to four days.

Cook Time: 45 minutes