Description

Juicy spice-marinated chicken paired with tangy pickled red cabbage and grains makes a colorful, flavorful meal you can prep ahead for effortless lunches. This recipe balances protein, veggies, and carbs, fitting carb-cycling and budget-friendly plans.

Ingredients

Scale

1 1/2 lbs boneless skinless chicken breasts or thighs

3 tbsp olive oil

2 tbsp lemon juice

3 garlic cloves minced

1 tsp ground cumin

1 tsp ground paprika

1/2 tsp ground turmeric

1/2 tsp ground coriander

1/4 tsp ground cinnamon

1 tsp salt

1/2 tsp black pepper

2 tbsp plain Greek yogurt (optional)

2 cups thinly sliced red cabbage

1/2 cup apple cider vinegar

1/2 cup water

1 tbsp sugar

1 tsp salt

1 garlic clove crushed

1/2 tsp mustard seeds (optional)

Instructions

1. In a bowl whisk olive oil, lemon juice, garlic, spices, salt, pepper and yogurt if using. Add chicken and refrigerate for at least 30 minutes.

2. Combine vinegar, water, sugar, salt, garlic and mustard seeds in a saucepan and simmer. Pour over cabbage in a jar or bowl and let pickle at room temperature for 30–60 minutes.

3. Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side until cooked through. Rest and slice into bite-sized pieces.

4. Divide rice, quinoa or cauliflower rice among containers. Top each with sliced chicken, pickled cabbage and optional extras like hummus or roasted veggies.

5. Seal containers and refrigerate. Reheat chicken and grains before eating and add cold pickled cabbage for maximum crunch.

Prep Time: 40 minutes
Cook Time: 12 minutes
Category: meal prep
Method: grill
Cuisine: middle eastern

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5
Sodium: 500
Fat: 20
Saturated Fat: 4
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 40
Fiber: 5
Protein: 35
Cholesterol: 75

Keywords: chicken shawarma, meal prep, pickled red cabbage, easy lunch prep, budget friendly, carb cycling