Zesty Italian Rotini Salad with Mozzarella Pearls & Pepperoni
The ultimate zero-reheat cold lunch that stays crisp for 5 days in the fridge.
Cumin, coriander, and turmeric spiced chicken breast over brown rice, roasted chickpeas, and smooth hummus.
Inspired by Mediterranean street carts, these chicken shawarma bowls pack immense depth of flavor. Cumin, smoked paprika, turmeric, and garlic coat tender chicken breast, roasted alongside spiced chickpeas and served over brown rice with garlic hummus.
Select how many meal prep containers you are packing this week:
Toss chicken slices and drained chickpeas with olive oil, lemon juice, cumin, coriander, paprika, turmeric, garlic powder, and salt.
Roast chicken and chickpeas on a baking sheet at 400°F for 18 to 20 minutes until chicken is cooked and chickpeas are lightly browned.
Divide cooked brown rice evenly into the main compartments of four containers.
Top rice with warm shawarma chicken and roasted chickpeas.
In the secondary compartment, spoon 2 tablespoons of hummus and diced cucumbers.
Seal lids and chill. Warm the main compartment and dip into cold garlic hummus!