Chicken Shawarma Meal Prep
- Chicken Shawarma Meal Prep
- Recipe
- Ingredients
- Instructions
Prep for the week ahead for the easiest HOMEMADE chicken shawarma bowls with cucumber, tomato, pita bread and tahini sauce!!!
After all those plates of fish and chips these last two weeks, I’ve been desperate to get back on meal prep.
Wait.
Okay, not desperate.
Because those fish and chips were bomb.com.
But.
It’s still bikini season.
At least, for us in Los Angeles.
In the sweltering heat wave we just had in 100 degree weather.
So I’m back at it with these chicken shawarma bowls with my favorite bit – that tahini sauce drizzle.
These bowls are light, hearty, and perfect for lunch and dinner.
Probably more for lunch though.
As you get those glaring looks from your coworkers just seething with jealousy.
Recipe
Yield: 4 servings
Prep: 45 minutes
Cook: 10 minutes
Total: 55 minutes
Ingredients
Instructions
1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. In a gallon size Ziploc bag, combine chicken, 1/4 cup olive oil, lemon juice, cumin, chili powder, Italian seasoning and allspice; season with salt and pepper, to taste. Marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken to the skillet and cook, flipping once, until cooked through, about 4-5 minutes per side. Let cool before cutting into strips.
4. Place rice, chicken, cucumbers, tomatoes and pita bread into meal prep containers, drizzled with tahini and garnished with parsley, if desired.
