High Protein Chicken Shawarma Meal Prep

Marinating the Chicken [00:22]

1. Cut the chicken into thin strips and place it in a large bowl.
2. Mix in 1 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp ground turmeric, 3 cloves of freshly grated garlic, 1.5 tbsp of lemon juice, 2 tbsp of Greek yogurt, a pinch of salt and 10 cracks of black pepper.
3. Combine well and let marinate for at least 30 minutes (up to 48 hours).

Preparing the Yogurt Sauce [01:31]

1. Combine 200 g (7 oz) of Greek yogurt with 1 clove of grated garlic, 1 tbsp of lemon juice, a pinch of salt and some cracked black pepper.
2. Mix until smooth. It is recommended to place it in a squeeze bottle for easy serving.

Preparing the Side Salad [02:18]

1. Shred 120 g of iceberg lettuce.
2. Dice 0.5 of a continental cucumber into small pieces.
3. Halve 200 g of cherry tomatoes.
4. Divide vegetables into individual containers for serving.

Cooking the Rice [03:50]

1. Finely chop 5 g of flat leaf parsley.
2. Combine 300 g of washed jasmine rice with 550 ml of cold water or stock and a pinch of salt in a saucepan. Bring to a boil.
3. Lower the heat and cook for 12 minutes without stirring.
4. Turn off the heat and keep the lid on for 5 to 10 minutes to finish steaming.
5. Remove the lid, stir in the zest of half a lemon, 1 tbsp of lemon juice, 1 grated clove of garlic, and the chopped parsley.

Cooking the Chicken [04:31]

1. Preheat a large pan over high heat and add a touch of spray oil.
2. Add half of the chicken and cook for 2 minutes to brown, then continue cooking for a total of 5-6 minutes until cooked through.

Assembly [06:13]

1. Divide the rice between 5 containers.
2. Portion out the chicken and drizzle with the prepared yogurt sauce.
3. Garnish with a little parsley and some black pepper if desired.