Name: Make-Ahead Chicken Shawarma Rice Bake (Meal Prep-Friendly & Flavor-Packed)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern-Inspired
Ingredients: For the Chicken Marinade:; 1.5 lb skinless, boneless chicken thighs, halved 2 garlic cloves, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp sweet paprika 1 tsp smoked paprika; 1.5 tsp salt ½ tsp black pepper ¼ tsp chili powder or cayenne (optional) 2 tbsp lemon juice 1 tbsp tomato paste For Cooking the Chicken: 1 tbsp olive oil ⅓ cup low-sodium chicken broth For the Baked Rice with Vegetables: 1 cup uncooked white rice, rinsed 1 cup diced green beans 1 cup diced bell peppers ½ carrot, diced ½ red onion, diced 1.5; ups low-sodium chicken broth 1 (14 oz) can chickpeas, rinsed and drained ⅔ tsp salt ½ tsp garlic powder ½ tsp paprika 1–2 tsp lemon juice Pinch of turmeric (optional) For the Tzatziki Sauce: 1 small cucumber, grated and drained 1.5 cups l; w-fat Greek yogurt ½ tsp salt Juice of ½ lemon 1 garlic clove, minced To Serve: ½ cup diced pickled turnips 4–6 sliced pickled hot peppers (optional) Fresh parsley Lemon wedges

Description

Juicy spiced chicken, baked rice with chickpeas and veggies, and creamy tzatziki sauce make this Make-Ahead Chicken Shawarma Rice Bake a full-flavor, prep-friendly winner.

Ingredients

For the Chicken Marinade:

1.5 lb skinless, boneless chicken thighs, halved

2 garlic cloves, minced

1 tsp ground coriander

1 tsp ground cumin

1 tsp sweet paprika

1 tsp smoked paprika

1.5 tsp salt

½ tsp black pepper

¼ tsp chili powder or cayenne (optional)

2 tbsp lemon juice

1 tbsp tomato paste

For Cooking the Chicken:

1 tbsp olive oil

⅓ cup low-sodium chicken broth

For the Baked Rice with Vegetables:

1 cup uncooked white rice, rinsed

1 cup diced green beans

1 cup diced bell peppers

½ carrot, diced

½ red onion, diced

1.5 cups low-sodium chicken broth

1 (14 oz) can chickpeas, rinsed and drained

⅔ tsp salt

½ tsp garlic powder

½ tsp paprika

1–2 tsp lemon juice

Pinch of turmeric (optional)

For the Tzatziki Sauce:

1 small cucumber, grated and drained

1.5 cups low-fat Greek yogurt

½ tsp salt

Juice of ½ lemon

1 garlic clove, minced

To Serve:

½ cup diced pickled turnips

4–6 sliced pickled hot peppers (optional)

Fresh parsley

Lemon wedges

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Instructions

1. Mix chicken with garlic, spices, lemon juice, and tomato paste. Let it sit while prepping other components or refrigerate for up to 12 hours.

2. In a deep baking dish, combine rinsed rice, chickpeas, green beans, bell peppers, carrot, and onion. Mix in salt, garlic powder, paprika, lemon juice, and turmeric. Pour in the broth. Cover tightly with foil.

3. Bake at 400°F for 35–40 minutes, stirring halfway through. Let it rest for 5 minutes after removing from the oven.

4. In a large skillet, heat olive oil over medium-high. Sear chicken for 7–8 minutes on one side, flip, then cook for another 2 minutes. Pour broth around the chicken and simmer for 5 more minutes. Remove chicken and reduce remaining sauce slightly.

5. Combine grated cucumber (squeezed dry), Greek yogurt, lemon juice, garlic, and salt in a bowl. Chill until ready to serve.

6. Fluff the baked rice. Slice the chicken and layer it on top. Spoon over the pan sauce. Garnish with pickled turnip, hot peppers, parsley, and lemon wedges. Serve with a side of tzatziki.

Notes

Chicken can be marinated up to 12 hours in advance.

Leftovers keep well in the fridge for 4 days or freeze for up to 3 months.

For extra heat, add harissa or chili flakes to the marinade.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: One-Pot & Easy Meals
Method: Baked
Cuisine: Middle Eastern-Inspired