Chicken Shawarma Meal Prep
Ingredients
- 1 cup brown rice
- 1 ½ pounds boneless skinless chicken thighs
- ¼ cup olive oil plus 1 tablespoon, divided
- Juice of 1 lemon
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon Italian seasoning
- ½ teaspoon allspice
- Kosher salt and freshly ground black pepper, to taste
- 2 Persian cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1 pita bread cut, into 4
- ¼ cup tahini, homemade or store-bought
- 2 tablespoons chopped fresh parsley leaves
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.
