These Chicken Shawarma Bowls Will Make Meal Prep Exciting

Makinze Gore

Yields: 4 servings

Prep Time: 25 mins

Total Time: 1 hour 25 mins

Ingredients

Chicken

  • 1 tbsp.

    extra-virgin olive oil

  • 1 tbsp.

    smoked paprika

  • 2 tsp.

    ground coriander

  • 1 1/2 tsp.

    kosher salt

  • 1 tsp.

    ground cumin

  • 1/2 tsp.

    ground turmeric

  • 1/4 tsp.

    cayenne pepper

  • 1/4 tsp.

    ground cinnamon

  • Freshly ground black pepper

  • 2 lb.

    boneless, skinless chicken thighs

Bowls

  • 1 c.

    long-grain white rice, rinsed, drained

  • Kosher salt

  • 1 tbsp.

    plus 2 tsp. extra-virgin olive oil

  • 2

    small cucumbers, sliced into half-moons

  • 2

    bell peppers, seeds and ribs removed, chopped

  • 1/4

    red onion, thinly sliced

  • 1 c.

    cherry tomatoes, halved

  • 1/2 c.

    crumbled feta

  • Pinch of crushed red pepper flakes

  • Juice of 2 lemons, divided

  • 1 c.

    plain Greek yogurt

  • 1 tbsp.

    chopped fresh dill

  • Store-bought or homemade hummus and pita, cut into triangles, warmed, for serving

Directions

Chicken

In a large bowl, combine oil, paprika, coriander, salt, cumin, turmeric, cayenne, and cinnamon; season with a few grinds of black pepper. Add chicken and toss to coat. Let marinate at room temperature 30 minutes, or cover and refrigerate up to 3 hours.

Bowls

  1. In a medium pot over medium heat, combine rice, a large pinch of salt, and 2 cups water. Bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and keep covered, 10 minutes, then fluff rice with a fork.

  2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Working in batches if needed, cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 5 to 7 minutes per side. Transfer chicken to a cutting board and let rest 10 minutes, then slice into thin strips.

  3. In a large bowl, combine cucumbers, bell peppers, onion, tomatoes, and feta. Add red pepper, juice from 1 lemon, and remaining 2 teaspoons oil; season with salt. Toss to combine.

  4. In a small bowl, stir yogurt, dill, and juice from remaining 1 lemon.

  5. Divide rice among bowls. Top with chicken, veggies, a dollop of yogurt sauce, and a dollop of hummus. Serve with pita alongside.

You Might Also Like

Advertisement