Description

Chicken Shawarma Meal Prep made with tender seasoned chicken, crisp vegetables, creamy hummus, fresh lemon, and soft pita. A flavorful and convenient make ahead meal for busy days.

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

1/2 cup hummus

1 lemon quartered

1 soft pita cut into 8 triangles

2 tbsp olive oil for marinade

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

1. Mix olive oil, lemon juice, garlic, salt, cumin, chili powder, turmeric, paprika, nutmeg, and cinnamon to make the marinade, then coat the chicken and let it rest for 10 to 15 minutes.

2. Chop the romaine lettuce, tomatoes, red onion, and parsley, then place them aside for assembly.

3. Preheat the oven to 400 F, heat a bit of olive oil in an oven safe skillet, and sear the marinated chicken on each side until lightly browned.

4. Transfer the skillet to the oven and cook the chicken until fully cooked through, then let it rest and slice it once slightly cooled.

5. Assemble the bowls by dividing the lettuce, tomatoes, red onion, parsley, pickled cabbage or pickled turnips, hummus, lemon wedges, and pita triangles.

6. Add the sliced chicken to each bowl and store them in airtight containers for up to five days.

Notes

Marinate the chicken longer for richer flavor, or overnight if preferred.

Use chicken breasts instead of thighs if you want a leaner option.

Keep the chicken separated from the vegetables until serving to maintain freshness.

Freeze cooked chicken for up to three months or freeze raw marinated chicken for up to nine months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Oven and Skillet
Cuisine: Mediterranean