Description
These Chicken Shawarma Rice Meal Prep Bowls offer a delicious, balanced solution for busy lunch days. Featuring tender chicken thighs marinated in aromatic Middle Eastern spices, the dish is served over fluffy turmeric-infused basmati rice. Accompanied by crisp fresh cucumbers, juicy cherry tomatoes, and a savory sprinkle of feta cheese, this meal maintains its integrity and flavor throughout the week, ensuring you have a high-protein, satisfying lunch prepared in advance.
Ingredients
1.5 lbs chicken thighs
3 tbsp olive oil
4 cloves garlic, minced
1 large red onion, thinly sliced
1.5 cups basmati rice
1 tsp turmeric
1 large English cucumber, diced
1 cup cherry tomatoes, halved
0.5 cup feta cheese, crumbled
2 tbsp shawarma spice blend (cumin, coriander, paprika, cinnamon)
Salt to taste
Instructions
Whisk olive oil, garlic, and shawarma spice blend in a large bowl.
Add chicken and coat thoroughly. Refrigerate for at least two hours.
Rinse basmati rice under cold water until clear.
Cook rice with turmeric and a pinch of salt until fluffy.
Heat a heavy-bottomed skillet over medium-high heat.
Sear chicken in batches until a charred crust forms and chicken is cooked through.
Divide rice into meal prep containers.
Top with cooked chicken, fresh cucumber, tomatoes, and feta cheese.
Store in the refrigerator for up to 4 days.
Notes
Marinate the chicken overnight for deeper flavor. Use jasmine rice if basmati is unavailable. Store the sauce separately if using a yogurt-based dressing to keep vegetables crisp.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Searing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 container
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg