Meal Prep That Isn’t Boring: Part 2 | Chicken Shawarma Bowls | The Golden Balance

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: turkey

Chicken breast reduces fat while turkey is often less expensive.

shawarma spice blend

🥗Healthier: homemade spice mix

💰Cheaper: cumin and paprika

Homemade blends can be healthier and more cost-effective.

hummus

🥗Healthier: avocado spread

💰Cheaper: bean dip

Avocado offers healthy fats, while bean dip is budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein, while sour cream is often cheaper.

Slice boneless skinless chicken thighs into half inch strips and place in a large bowl.

Preheat oven to 450°F and place a sheet tray inside to heat up.

Add a splash of white vinegar to the chicken in the bowl.

Squeeze in a light layer of tomato paste.

Drizzle with a light layer of olive oil, using more if using chicken breast to prevent drying out.

Season the chicken with paprika, garlic powder, onion powder, turmeric, cinnamon, coriander, ground clove, cardamom, and allspice, mixing well.

Marinate the chicken until you lose patience.

In a separate pan, heat some oil and add turmeric and cardamom until it sizzles.

Add washed basmati rice to the pan and mix until vibrant.

Pour in water and add a pinch of salt, ensuring the rice is not clumped.

Once the rice comes to a bubble, cover with a lid and reduce heat to low, cooking for 10 to 15 minutes.

Prepare a sauce by mixing light mayo, plain yogurt, generous amounts of lemon, heartburn, a pinch of salt, and black pepper; add water for more volume if desired.

Heat a screaming hot pan with a layer of oil and spread the marinated chicken in a single layer.

Broil the chicken in the oven on high for 8 to 12 minutes until crispy but still juicy.

Assemble the bowls with fluffy yellow rice, piled high with chicken, and drizzle with the white sauce.

Top with a simple pickle salad made of diced pickled jalapenos, finely diced banana peppers, chopped pickled turnips, and chopped baby dill pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens