Baked Chicken Shawarma Meal Prep lunches have it all. Flavorful crispy chicken, rice, and all of your veggies. Bonus points for being prepped all at once, and having lunches for a few days!
Prep Time 10minutes
Cook Time 25minutes
Total Time 33minutes
1cupplain greek yogurt
3 Tablespoonslemon juice
1.5-2poundsboneless skinless chicken thighs
2cupscooked rice1/2 cup per meal prep container
1/4cupcherry tomatoessliced in half
2TablespoonsRed oniondiced fine
Preheat oven to 375F.
In a large bowl, combine all of the marinade ingredients and add chicken.
Remove excess marinade from the chicken and arrange chicken on a grate or rack that is placed on a baking sheet. These loose quite a bit of liquid and you want the chicken to stay above that. Ensure the chicken is arranged to not touch and is flat.
Bake at 375F for 25 minutes or until chicken reaches an internal temperature of 165F. Flip the chicken half way through.
Change your oven settings to Broil, and broil the chicken for 5-6 minutes to get a crispy layer.
Meanwhile, assemble your salad by combining the cucumber, tomato, cheese, and onion. Don't add any dressing until you go to eat it.
Divide the salad into 4 silicone bowls that will be placed in your meal prep container.
Build your meal prep by including 1/2 cup of rice to each container, and dividing up the chicken evenly. Add your salad in the silicone bowl to your container.
Store in the fridge a maximum of 4 days. Do not freeze.
I have tested this recipe by just putting the chicken on a baking sheet, and by adding the rack. Add the rack! It makes a huge difference in the crispiness of your chicken.