High Protein Chicken Shawarma Meal Prep

Steps

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1. 1
   Whisk together yogurt, olive oil, lemon juice, grated garlic, paprika, cumin, coriander, turmeric, salt and pepper in a large bowl. Add chicken thighs and coat thoroughly. Let marinate for at least 20 minutes, or up to 48 hours if time allows.
   ▶ ≈0:20
2. 2
   Make the garlic yogurt sauce by whisking together Greek yogurt, grated garlic, lemon juice, salt and pepper until smooth. Break up any garlic clumps and adjust seasoning as needed. Transfer to a squeeze bottle or storage containers.
   ▶ ≈1:32
3. 3
   Wash the iceberg lettuce and finely shred it. Dice the cucumber into large pieces. Halve the cherry tomatoes. Portion vegetables evenly among five containers, cover and refrigerate until ready to serve.
   ▶ ≈2:19
4. 4
   Rinse jasmine rice until water runs clear. Add rice and cold water to a pot with a pinch of salt. Bring to a boil, cover, reduce heat to low and cook for 12 minutes. Turn off heat and let it rest covered for 5–10 minutes.
   ▶ ≈4:05
5. 5
   Heat a large pan over high heat and lightly spray with oil. Cook the marinated chicken in two batches, spreading them out and letting them sit for 2 minutes to develop color, then stirring for a total of 5–6 minutes until golden and cooked through. Remove and let rest.
   ▶ ≈4:29
6. 6
   Once rice is cooked and rested, carefully remove the lid. Mix in lemon zest, lemon juice, grated garlic and chopped parsley. Stir well, breaking up any garlic clumps, and adjust seasoning with salt and pepper.
   ▶ ≈5:26
7. 7
   Divide the lemon garlic rice evenly among five containers as a base. Top with sliced chicken and any resting juices. Drizzle with garlic yogurt sauce and optionally garnish with parsley and black pepper. Cool for 15–20 minutes, then cover and refrigerate.
   ▶ ≈6:15