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Chicken Shawarma Meal Prep

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This Chicken Shawarma Meal Prep is a flavorful and filling make-ahead meal with juicy spiced chicken thighs, brown rice, fresh cucumber and tomato salad, warm pita, and creamy tahini. It is easy to prepare, packed with Mediterranean-inspired flavors, and ideal for convenient weekday lunches or dinners.

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 ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon ground 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 pieces
  • ¼ cup tahini, homemade or store-bought
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Cook the rice: Prepare the brown rice according to the package directions. Once cooked, fluff with a fork and set aside.
  2. Marinate the chicken: In a large bowl, combine ¼ cup olive oil, lemon juice, cumin, chili powder, Italian seasoning, allspice, salt, and black pepper. Add the chicken thighs and toss until evenly coated. Let the chicken marinate for at least 15 minutes, or refrigerate for up to several hours for more flavor.
  3. Cook the chicken: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5–7 minutes per side, depending on thickness, until browned and cooked through. The chicken should reach an internal temperature of 165°F (74°C).
  4. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice or chop into bite-sized pieces.
  5. Prepare the vegetables: Combine the diced cucumbers and halved cherry tomatoes in a bowl. Season lightly with salt and pepper and toss to combine.
  6. Assemble the meal prep: Divide the cooked brown rice between four meal-prep containers. Add the sliced chicken, cucumber and tomato mixture, and pieces of pita bread.
  7. Drizzle the tahini over the chicken and vegetables or place it in small containers separately. Sprinkle each portion with fresh parsley.
  8. Allow the food to cool slightly before sealing the containers. Refrigerate and enjoy throughout the week.

Notes

  • For the best flavor, marinate the chicken for at least 30 minutes when possible.
  • Chicken thighs stay especially juicy for meal prep, but boneless skinless chicken breasts can also be used.
  • Keep the tahini separate until serving if you prefer the vegetables and rice to stay fresh.
  • For extra flavor, add a pinch of garlic powder or a little smoked paprika to the chicken marinade.
  • Warm the rice and chicken before serving, then add the fresh cucumber, tomatoes, parsley, pita, and tahini.
  • Store the meal prep containers in the refrigerator for up to 4 days.
  • If freezing, freeze the cooked chicken and rice separately from the fresh vegetables, pita, and tahini.
  • For a lighter option, serve the chicken and vegetables over extra cucumber or a simple salad instead of rice.

Find it online: https://ayoubrecipe.com/chicken-shawarma-meal-prep/