Prep for the week ahead for the easiest HOMEMADE chicken shawarma bowls with cucumber, tomato, pita bread and tahini sauce!!!
5 stars (3 ratings)
Ingredients
1cupbrown rice
1 ½poundsboneless skinless chicken thighs
¼cupolive oil plus 1 tablespoon, divided
Juice of 1 lemon
2teaspoonscumin
2teaspoonschili powder
½teaspoonItalian seasoning
½teaspoonallspice
Kosher salt and freshly ground black pepper, to taste
2Persian cucumbers, diced
1cupcherry tomatoes, halved
1pita bread cut, into 4
¼cuptahini, homemade or store-bought
2tablespoonschopped fresh parsley leaves
Instructions
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
In a gallon size Ziploc bag, combine chicken, 1/4 cup olive oil, lemon juice, cumin, chili powder, Italian seasoning and allspice; season with salt and pepper, to taste. Marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken to the skillet and cook, flipping once, until cooked through, about 4-5 minutes per side. Let cool before cutting into strips.
Place rice, chicken, cucumbers, tomatoes and pita bread into meal prep containers, drizzled with tahini and garnished with parsley, if desired.