NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

0.3 cup Cucumber

0.3 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.5 tsp Garlic

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and toss them in a bowl with the cumin, coriander, turmeric, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken pieces for 6 to 8 minutes until they are golden brown and cooked through.

• 3

  While the chicken cooks, combine the diced cucumber, halved cherry tomatoes, diced red onion, and chopped parsley in a small bowl to create a fresh Mediterranean salad.

• 4

  In a separate small container, whisk together the Greek yogurt, lemon juice, and minced garlic until the sauce is creamy and well combined.

• 5

  Assemble the bowl by placing the cooked basmati rice at the base, topping it with the warm shawarma chicken and the fresh salad, then finishing with a drizzle of the garlic yogurt sauce.

• 6

  To meal prep for 5 days, multiply all ingredient amounts by five and store the chicken, rice, and salad in divided airtight containers, keeping the yogurt sauce in a small separate jar.