Chicken Shawarma Meal Prep Bowls
These Chicken Shawarma Meal Prep Bowls are great for your weekly lunches, with a homemade shawarma seasoning that’s made of pantry staples.
Servings: 4 servings
Calories: 377kcal
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken thighs
- 1 head romaine lettuce, chopped
- 2 plum tomatoes, diced
- 1 small red onion, diced
- 1 cup parsley, chopped
- 1/2 cup pickled red cabbage or pickled turnips (this is the secret to shawarma!)
- 1/2 cup hummus
- 1 lemon, quartered
- 1 pita, cut into 8 triangles
Shawarma Marinade
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 400 F. In a large bowl, mix shawarma marinade ingredients together, stirring well to combine. Add chicken and toss to coat, then marinate 10-15 minutes.
- Meanwhile, add lettuce, tomatoes, red onion, parsley, cabbage/turnips, hummus, lemon wedges and pitas to each bowl.
- In a large oven-safe skillet, heat a bit of olive oil over med-high heat. Add chicken and saute for 3-4 minutes each side, then place in oven and cook for another 10 minutes.
- Slice chicken once cooled and divide among each meal prep bowl. Eat all bowls within 5 days!
Video
Notes
Marinate the chicken for at least 15 minutes. If you want, you can even marinade it overnight.
Make this recipe with chicken breasts for a leaner option.
Store the chicken and the rest of the ingredients separately for 3-4 days. Reheat the chicken then add to the rest of the bowls.
Freeze the chicken cooked for 3 months or raw and marinated for 9 months.
Nutrition
Calories: 377kcal | Carbohydrates: 25g | Protein: 23g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 85mg | Sodium: 328mg | Potassium: 159mg | Fiber: 3g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 22.3mg | Calcium: 60mg | Iron: 2.3mg