Chicken Shawarma Rice Bowls

Name: Chicken Shawarma Rice Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Ingredients: 2 lbs boneless skinless chicken thighs; 2 cups basmati rice; 1 large cucumber, diced; 1 cup cherry tomatoes, quartered; 1/4 cup chopped red onion; 2 tablespoons olive oil; 1 tablespoon cumin; 1 tablespoon paprika; 1 teaspoon turmeric; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne; 3 cloves garlic, minced; Juice of 1 lemon; 1/3 cup plain Greek yogurt (for sauce); Salt and pepper to taste

Warmly spiced chicken shawarma over fluffy basmati rice with crunchy cucumber-tomato salad and garlic sauce. Restaurant-quality Middle Eastern bowls made for the week.

PROTEIN 35g

CALORIES 445

P:E RATIO 7.9

TIME 40m

YIELD 5

Meal prep bowl with sliced shawarma chicken over basmati rice, fresh cucumber-tomato salad, and a white garlic yogurt sauce

P:E 7.9

ELITE DENSITY

2 lbs boneless skinless chicken thighs 35G PROTEIN

2 cups basmati rice CARB BASE

1 large cucumber, diced PRODUCE

1 cup cherry tomatoes, quartered PRODUCE

1/4 cup chopped red onion FLAVOR

2 tablespoons olive oil FLAVOR

1 tablespoon cumin FLAVOR

1 tablespoon paprika FLAVOR

1 teaspoon turmeric FLAVOR

1/2 teaspoon cinnamon FLAVOR

1/4 teaspoon cayenne FLAVOR

3 cloves garlic, minced FLAVOR

Juice of 1 lemon FLAVOR

1/3 cup plain Greek yogurt (for sauce) FLAVOR

Salt and pepper to taste FLAVOR

Storage: Refrigerate assembled bowls for up to 5 days. Store sauce separately. Not recommended for freezing due to the fresh salad.
Batching: Use chicken thighs instead of breasts — they stay juicier after reheating.
Reheat: Microwave chicken and rice for 2 minutes. The cucumber salad and sauce are best served cold — add after reheating.

EXECUTION STEPS

THE MACRO PREP

In a bowl, combine olive oil, cumin, paprika, turmeric, cinnamon, cayenne, half the garlic, lemon juice, salt, and pepper. Add chicken thighs and toss to coat. Marinate for at least 30 minutes (or overnight).

THE MACRO PREP

Preheat oven to 425°F (220°C). Spread chicken on a lined baking sheet and roast for 22–25 minutes until internal temp reaches 165°F (74°C).

HIGH HEAT SEAR

While chicken roasts, cook basmati rice according to package directions. Fluff with a fork.

THE MACRO PREP

Make the cucumber-tomato salad: toss cucumber, tomatoes, and red onion with a squeeze of lemon, salt, and pepper.

STEP 5

Make the garlic sauce: mix Greek yogurt with remaining garlic, a squeeze of lemon, and a pinch of salt.

STEP 6

Slice chicken and divide among 5 containers with rice, cucumber salad, and a dollop of sauce.

2,636 COMMUNITY PREPS THIS WEEK

Chicken Shawarma Rice Bowls

INVENTORY LIST

MEAL PREP LOGISTICS

EXECUTION STEPS

THE MACRO PREP

THE MACRO PREP

HIGH HEAT SEAR

THE MACRO PREP

STEP 5

STEP 6

PRIMARY CATEGORY

RELATED INGREDIENTS

FULL EXECUTION PLANS