Lunch Prep Toasted Orzo with Spinach and Chicken Shawarma with Yogurt Sauce
Ready in 45 min. Lunch recipe. A flavorful make-ahead lunch featuring fragrant toasted orzo, tender spiced chicken, and a cooling yogurt sauce.. Get step-b
Instructions
Step 1
In a bowl, combine chicken thighs with 1 tbsp olive oil, cumin, coriander, paprika, turmeric, garlic powder, salt, and pepper. Toss to coat. Let marinate while you start the orzo.
Step 2
Heat a large skillet or Dutch oven over medium heat. Add remaining 1 tbsp olive oil. Add orzo and cook, stirring frequently, until toasted and golden brown, about 3-4 minutes.
Step 3
Add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.
Step 4
Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until orzo is tender and liquid is absorbed, about 10-12 minutes.
Step 5
Meanwhile, heat a grill pan or skillet over medium-high heat. Cook chicken thighs until golden and cooked through, about 5-6 minutes per side (internal temperature 165°F). Let rest 5 minutes, then slice against the grain.
Step 6
Once orzo is done, fold in fresh spinach until wilted, about 1-2 minutes. Remove from heat.
Step 7
In a small bowl, mix Greek yogurt, lemon juice, tahini (if using), and dill. Season with salt to taste.
Step 8
Divide orzo among meal prep containers, top with sliced chicken, and drizzle with yogurt sauce. Garnish with parsley. Refrigerate up to 4 days. Reheat before serving.
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Nutrition Facts
Per serving
Approximate values based on standard ingredients
