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Chicken Shawarma Rice Bowls (Meal Prep)

Chicken Shawarma rice bowls are one of my favorite foods and heres how you make it better and healthier at home.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: lunch, Main Course, meal prep
Cuisine: Arabic, Lebanese, Middle Eastern
Keyword: basmati, chicken, dipping sauce, garlic, meal prep, middle easterm, rice, shawarma
Servings: 6 Servings

Ingredients

Chicken

  • 12 boneless skinless chicken thighs
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cumin powder
  • 1 tbsp sumac
  • 2 tbsp 7 spice powder
  • ¼ cup lemon juice

Rice

  • 1 tsp butter
  • 2 cups basmati rice
  • 2 tsp turmeric powder
  • 3 cups salted chicken broth

Salad

  • 1 cucumber
  • ½ red onion
  • 2 cups cherry tomatoes
  • ½ tbsp salt
  • 2 tbsp white balsamic vinegar

Garlic sauce

  • ½ cup light mayo
  • ¾ cup low fat greek yogurt
  • 2 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp lemon juice
  • 3 tbsp water

Instructions

Chicken

  • Season your boneless skinless chicken thighs with all the seasonings in the chicken section.
    12 boneless skinless chicken thighs, 1 tbsp salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp cumin powder, 1 tbsp sumac, 2 tbsp 7 spice powder, ¼ cup lemon juice
  • Let the chicken marinate while you cook the rice and put together the rest of the components.
  • Once rice is cooked begin to air fry chicken in batches at 400F for 15 minutes.

Rice

  • Rinse your basmati rice.
    2 cups basmati rice
  • Into a pan add a tsp of butter and toast your rice for 2 minutes over medium heat.
    1 tsp butter
  • Add turmeric powder and mix until each grain is yellow.
    2 tsp turmeric powder
  • Pour in your chicken stock and bring the heat up until the water starts bubbling.
    3 cups salted chicken broth
  • Once its bubbling, cover with a lid and turn the heat down to simmer for 20 minutes.
  • After 20 minutes turn off the heat, fluff the rice using a fork, and cover while we complete the remaining components.

Salad

  • Dice your cucumber, onion, and tomatoes.
    1 cucumber, ½ red onion, 2 cups cherry tomatoes
  • Add that into a bowl along with salt and white balsamic vinegar.
    ½ tbsp salt, 2 tbsp white balsamic vinegar

Mayo

  • Into a bowl mix together all the garlic mayo ingredients. Adjust consistency to your liking using water.
    ½ cup light mayo, ¾ cup low fat greek yogurt, 2 cloves garlic, 1 tsp salt, 1 tsp pepper, 2 tbsp lemon juice, 3 tbsp water

PACKING INSTRUCTIONS

  • When packing for meal prep, I would store the cold salad separately that way you can microwave the chicken and rice and all the cold salad on top afterwards.

Notes

MACROS (based on 100g cooked rice and 150g cooked chicken with 1 tbsp sauce):
400cal 45p 11f 28c