Chicken Shawarma for Meal Prep
- Preparation time: 10 mins
- Cooking time: 1 hour
- Servings: 3
Meal prep is king. Once again, the G-Free Athlete got your back with another easy-peasy meal prep recipe that you can simply pop in the oven or air fryer after training and add some gluten-free carbs like rice or potatoes when you don’t feel like cooking. Okay, we’ll give it to you. Chicken thighs with skin might not be the leanest cut of chicken. But leaving the skin on nourishes your body with collagen, iron and unsaturated fats. Of course, you can use chicken breast as well to reduce fat, but the result won’t be… let’s say… just as juicy and yummy.
Ingredients
- 6 boneless chicken thighs
- 2 tbsp cornflour
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tbsp cayenne pepper
- 1/2 tbsp ground cloves
- 1 tbsp ground turmeric
- 1 tbsp salt
- 2 tbsp olive oil
- You will also need a 21 cm loaf tin
Instructions
- Preheat the oven to 180°C.
- Mix the corn starch with all the spices.
- In a bowl, pour the olive oil over the chicken and stir. Add the spice mix and cover all the chicken pieces well.
- Layer them into the loaf tin and press down.
- Bake for 50 mins.
- When finished, let the chicken ‘sit’ for at least 15 mins. Like this it will soak up all the juices it lost during baking.
- Tip it out of the tin and slice. Serve with rice and slaw of choice. Voilà!
- Can be stored in the fridge for up to 3 days.
