Meal prepping doesn’t need to be complicated, and these chicken shawarma bowls prove that. 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.
Ingreadient
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. smoked paprika
- 2 tsp. ground coriander
- 1 1/2 tsp. kosher salt
- 1 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cinnamon
- Freshly ground black pepper
- 2 lb. boneless, skinless chicken thighs
- 1 c. long-grain white rice, rinsed, drained
- Kosher salt
- 1 Tbsp. plus 2 tsp. extra-virgin olive oil
- 2 small cucumbers, sliced into half-moons
- 2 bell peppers, seeds and ribs removed, chopped
- 1/4 red onion, thinly sliced
- 1 c. cherry tomatoes, halved
- 1/2 c. crumbled feta
- Pinch of crushed red pepper flakes
- Juice of 2 lemons, divided
- 1 c. plain Greek yogurt
- 1 Tbsp. chopped fresh dill
- Store-bought or homemade hummus and pits, cut into triangles, warmed, for serving
Direction
- 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.
- 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.
- Meanwhile, 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.
- In 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.
- In a small bowl, stir yogurt, dill, and juice from remaining 1 lemon.
- Divide rice among bowls. Top with chicken, veggies, a dollop of yogurt sauce, and a dollop of hummus. Serve with pita alongside.
