Meal Prep-Friendly Chicken Shawarma Recipe

Ingredients

• 1 cup full-fat plain Greek yogurt
• 1/4 cup lemon juice, divided
• 1 1/4 + 1/2 teaspoons salt, divided
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon oregano
• 1 1/2 pounds boneless skinless chicken thighs
• 1 1/4 cups long-grain white rice
• 2 1/2 cups water
• 1/4 teaspoon turmeric
• 1 cup grape tomatoes, halved
• 1 cup diced cucumbers
• 1/4 cup diced red onion
• 1 tablespoon olive oil
• 1/2 cup hummus
• 1/3 cup crumbled feta

Instructions

1. 1

   In a large bowl, whisk together the Greek yogurt, 2 tablespoons lemon juice, 1¼ teaspoons salt, cumin, paprika, cinnamon, and oregano.

2. 2

   Add the chicken thighs and toss to coat. Refrigerate for at least 2 hours, or overnight.

3. 3

   Preheat a grill to medium high heat.

4. 4

   Place the rice, water, turmeric, and remaining ½ teaspoon salt in a saucepan over high heat. Bring to a boil.

5. 5

   Reduce the heat to low, cover, and cook for 20 minutes.

6. 6

   While the rice is cooking, remove the chicken from the marinade, and place it on the grill. Grill for 3–4 minutes, or until the chicken releases easily from the grill.

7. 7

   Flip and continue cooking for an additional 3–4 minutes, or until the chicken is cooked through.

8. 8

   Place the chicken on a cutting board and let it rest for 5 minutes. Slice into ¼ inch strips.

9. 9

   Fluff the rice with a fork.

10. 10

    In a medium bowl, toss together the tomatoes, cucumbers, red onion, olive oil, and remaining 2 tablespoons lemon juice.

11. 11

    Set out 5 meal prep-style containers.

12. 12

    Place a heaping ½ cup rice in each of the containers. Top with ½ cup chicken.

13. 13

    Place silicone baking cups in the containers, next to the rice and chicken.

14. 14

    Divide the hummus between the cups, pushing it to the side of each cup.

15. 15

    Divide the tomato mixture between the cups, placing it next to the hummus.

16. 16

    Top each cup with about 1 tablespoon of feta.

17. 17

    Cover the containers and store in the refrigerator until you're ready to eat.

18. 18

    To serve, remove the silicone baking cup and heat the chicken and rice until warmed through. Serve with the tomato/cucumber mixture and hummus.