How long do chicken shawarma meal prep bowls keep in the fridge?

The chicken, rice, tomatoes, and garlic sauce keep well in the fridge for up to 4-5 days. Store the lettuce separately and add it fresh when you're ready to eat.

Can I use chicken thighs instead of chicken breast?

Absolutely. Chicken thighs are a great swap here — they tend to be more forgiving in the pan and have a slightly richer flavor (just less protein per serving). Keep the same marinade and cook time will be similar; just check that internal temperature.

What can I use instead of rice?

Cauliflower rice, quinoa, or even a bed of chopped romaine all work great in these bowls. My Mediterranean Chicken Cauliflower Rice Bowl uses a similar base if you want to keep it lower carb.

Can I make the garlic sauce ahead of time?

Yes! The garlic sauce actually gets better as it sits. Make it up to 3 days ahead and store it covered in the fridge.

High Protein Chicken Shawarma Bowls with Rice

Ingredients

Units Scale

For the Chicken Shawarma:

1 1/2 teaspoon garlic powder
1 tablespoon coriander
1 tablespoon cumin
1/2 teaspoon cayenne
2 teaspoons cardamom
2 teaspoon smoked paprika
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
2 tablespoons lemon juice
3 tablespoons plain Greek yogurt
1 1/2 tablespoons tomato paste
2 lbs boneless, skinless chicken breast
2 teaspoons olive oil

For the bowls:

1/4 cup Greek yogurt
1 clove garlic, finely diced
1 tablespoons lemon juice, plus more as needed to thin
1 1/2 cups cooked rice
3 cups chopped green lettuce
1 1/2 cups diced roma tomatoes
3/4 cup pickled red onion
1 1/2 - 2 teaspoons ground sumac berries, for garnish

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Instructions

Prepare marinade. In a medium bowl, combine the garlic powder, coriander, cumin, cayenne, cardamom, smoked paprika, salt, black pepper, lemon juice, Greek yogurt, and tomato paste. Stir until fully combined and no dry spices remain.
Prep and marinate chicken. Place the chicken breasts flat on a cutting board. Use a meat mallet to pound the chicken breasts to an even thickness. Alternatively, you can cut the chicken breast into 2-inch pieces. Add the chicken to the yogurt mixture and stir to completely coat the chicken. Cover and refrigerate for at least 3 hours or overnight.
Make garlic sauce. In a small bowl, combine 1/4 cup Greek yogurt, garlic, and lemon juice. Stir to combine, adding more lemon juice if desired to thin out the sauce. Cover and store in the fridge until ready to make the shawarma.
Cook chicken. Remove chicken from the fridge. Heat olive oil in a large skillet over medium to medium-high heat. Add the chicken breast to the skillet and cook for 5-6 minutes on each side, or until internal temperature reads at least 165 degrees F with an instant-read thermometer. Transfer to a plate and let rest for at least 5 minutes while preparing the bowls.
Assemble bowls. Divide rice, green lettuce, and diced tomatoes between 5-6 bowls. Slice the chicken breast into strips and divide between bowls. Top with pickled red onions and drizzle with garlic sauce. If desired, sprinkle ground sumac overtop. Serve immediately.

Notes

For meal prep: Store green lettuce separately from the rest of the ingredients or omit entirely. Rice, tomatoes, chicken, and garlic sauce can be stored together and reheated in the microwave. If warm tomatoes give you the ick, store those separately and add just before eating or eat cold.

For prepping larger batches: If you double or triple this recipe for larger batches, I recommend roasting the chicken shawarma! Before marinating, cut the chicken into 2-4” pieces. When ready to cook, preheat the oven to 375 degrees F. Add the marinated chicken to a baking sheet and roast for 20-30 minutes, until internal temperature reads at least 165 degrees F with an instant-read thermometer.