Chicken Shawarma over Sweet Potato & Cauliflower Rice

Stop making boring plain chicken for meal prep and pick an easy, flavorful recipe from the blog like this one! Seriously though, this chicken was packed with all the spices and flavor, and the only prep you need to do is throw everything together the night before to let marinate over night. The recipe below gives directions for cooking on the grill, oven, or stove. I personally chose the stove top, but if it was summer time I would have for sure preferred the grill! I loved how this chicken turned out and it will pair really well with rice. I could have probably dressed up the sides a bit more and cooked the cauliflower rice with some more spices, fats, or different vegetables, but I was super lazy with this one. Sometimes it's just easier to simply heat up a few bags of Green Giant® Riced Veggies Cauliflower & Sweet Potato and call it a day. Just being real though. If you make this chicken let me know how you completed the meal and what sides you paired it with! I would love to know :) 

Chicken Shawarma 
Ingredients:

• 2 lbs boneless skinless chicken thighs (I used chicken breasts)

Marinade:

• 3 tbsp fresh lemon juice
• 3 tbsp olive oil
• 4 cloves garlic , minced
• 2 tsp salt , fine salt, not flaked
• 2 tsp black pepper
• 4 tsp ground cumin
• 4 tsp ground coriander
• 2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper , or more to taste

Directions:

1. Add the chicken shawarma marinade ingredients to a large ziplock bag along with the chicken thighs. 
2. Marinate chicken for 1 - 8 hours, or overnight.

Cooking on the grill:

1. Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.
2. You'll need a hot gas or charcoal grill. Place the chicken thighs onto the hot grill grates and close the lid and let them cook for 3-4 minutes. Turn the chicken thighs and cook the other side for a further 3-4 minutes or until they are fully cooked
3. Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

Cooking on the stove:

1. I prefer to cook boneless Skinless chicken thighs in a well seasoned cast iron skillet, if you can get the cast iron grill pan that will give you lovely grill marks on your chicken.
2. Cook the chicken thighs for about 4-6 minutes per side, and until fully cooked at the thickest part of each chicken thigh.
3. Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

Cooking in the oven:

1. Line a sheet pan with parchment paper for easy clean up, don't use foil as the chicken will stick to it.
2. Preheat oven to 400F
3. Bake for about 25 - 35 minutes or until the chicken is fully cooked at the thickest part of each chicken thigh. 
4. Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

Original recipe found here