High Protein Chicken Shawarma Meal Prep | Fresh All Week

This high protein chicken shawarma meal prep stays fresh all week and is perfect for easy lunches. Made with juicy marinated chicken, lemon garlic rice, and a fresh salad on the side. 👇 LINKS & TOOLS I USE DAILY Koi Knives — The knives featured in all my videos https://www.koiknives.com/discount/JackOvens Luvele Vacuum Sealer — What I use to store my meal prep https://www.luvele.com/?ref=qNAC7JWq6gdhha My Amazon Storefront (All Tools & Equipment): https://www.amazon.com/shop/chefjackovens 👇 RECIPE (Full Written Version) Serves 5 | Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins Chicken 1kg (2.2lb) - Chicken Thighs, Boneless & Skinless 2 Tbsp (30ml) - High Protein Greek Yoghurt 1 Tbsp (15ml) - Olive Oil 1 ½ Tbsp (22ml) - Lemon Juice 3 - Garlic Cloves, Grated 2 tsp (4g) - Paprika 1 ½ tsp (3g) - Ground Cumin 1 tsp (2g) - Ground Coriander ½ tsp (1g) - Turmeric Salt & Pepper Lemon Garlic Rice 300g (1 ½ Cups) - Jasmine Rice 550ml (2 ¼ Cups) - Water 1 - Garlic Clove, Finely Grated ½ - Lemon, Zest 1 Tbsp (15ml) - Lemon Juice 5g (0.2oz) - Flat Leaf Parsley, Finely Chopped Salt & Pepper Fresh Salad (Separate Containers) 200g (7oz) - Cherry Tomatoes, Halved 1/2 - Cucumber, Diced 120g (4.2oz) - Iceberg Lettuce, Roughly Chopped 2 Tbsp (30ml) - Lemon Juice Salt & Pepper Garlic Yoghurt Sauce 200g (¾ Cup) - Greek Yoghurt 1 - Garlic Clove, Grated 1 Tbsp (15ml) - Lemon Juice Salt & Pepper Method Marinate the chicken by whisking together yoghurt, olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, salt and pepper in a large bowl. Then add the chicken thighs and coat them thoroughly. Let them sit for at least 20 minutes. Rinse the rice until the water runs clear, then add it to a pot with water and salt. Bring to the boil, reduce the heat to low, cover and cook for 12 minutes. Turn off the heat and let it rest covered for 10 minutes before fluffing. While the rice is still hot, mix in the olive oil, grated garlic, lemon zest, lemon juice and parsley. Fluff it again until everything is well combined and glossy. Heat a large pan over medium-high heat and cook the chicken for 5–6 minutes on each side until browned and cooked through. Remove from the pan, let it rest for a few minutes and then slice into bite-sized pieces. Prepare the salad by placing the chopped iceberg lettuce on paper towels for a few minutes to remove excess moisture. In a bowl, combine the cucumber and tomatoes with a pinch of salt and a squeeze of lemon. Add the lettuce just before serving and toss gently. Make the sauce by whisking together yoghurt, garlic, lemon juice and salt until smooth. Assemble the dish by dividing the lemon garlic rice evenly among five containers and topping each with the sliced chicken. Portion the salad into separate containers and add the sauce either as a drizzle over the chicken or store it separately for serving. 👇 JOIN MY CHANNEL MEMBERSHIP Get early access to videos & more: https://www.youtube.com/channel/UCp1Noy8hjImZ4R8o4ZVIM8w/join 👇 FOLLOW ME Instagram: https://www.instagram.com/chefjackovens TikTok: https://www.tiktok.com/@chefjackovens Facebook: https://www.facebook.com/chefjackovens 👇 AFFILIATE DISCLAIMER Some links above may be affiliate links that support the channel at no extra cost. #mealprep #highprotein #recipe