Chicken Shawarma Bowls - Food Cuisine

Meal prepping doesn’t need to be complicated, and these

chicken shawarma bowls prove that. The longest step in the recipe is to let the chicken marinate, and that allows you to start cutting all of your veggies for the dish. The chicken is well seasoned with smokey, bold seasonings that you most likely have on hand. The bowl is filled with rice and bright, crunchy veggies that make this dish filling, but also so easy to make. Top it with a simple yogurt sauce and your favorite store-bought or homemade hummus. The bowls are great on their own or served with some warmed pits to scoop up all of the components.

For other great meal prep ideas, check out all of our fun grain bowls.

Did you try making this? Let us know how it went in the comments!

Meal prepping doesn’t need to be complicated, and these

For other great meal prep ideas, check out all of our fun grain bowls.

Did you try making this? Let us know how it went in the comments!

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Yields:

serving(s)

Prep Time:

25 mins

Total Time:

1 hr 25 mins

Cal/Serv:

730

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. Step 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. Step 2Meanwhile, 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 7 minutes per side. Transfer chicken to a cutting board and let rest 10 minutes, then slice into thin strips.
3. Step 3In 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. Step 4In a small bowl, stir yogurt, dill, and juice from remaining 1 lemon.
5. Step 5Divide rice among bowls. Top with chicken, veggies, a dollop of yogurt sauce, and a dollop of hummus. Serve with pita alongside.