# @teachertastes on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DavU8PrO4mm
- **Gondola URL:** https://gondola.cc/posts/67684476-teachertastes-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/dfa25956c7.jpg
- **Posted:** 2026-07-13T16:19:16.000+00:00
- **Account Owner:** Becca | TeacherTastes (@teachertastes) — https://gondola.cc/teachertastes

## Caption

#ad #RubbermaidPartner 
Dinner on the go: Chicken Shawarma Bowls Used rubbermaid Pack + Go containers to pack up these dinners and I love the individual dividers in each! 

Ingredients:
- 2 lbs boneless
- skinless chicken thighs 
- 2 tbsp olive oil 
- Juice of 1 lemon 
- 3 cloves garlic minced
- 2 tsp paprika 
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp onion powder
- 1 tsp kosher salt 
- ½ tsp black pepper 
- ¼ tsp cinnamon 
Salad 
- 2 English cucumbers
- chopped 1 pint cherry tomatoes
- halved 6 oz feta, crumbled 
- 2 tbsp olive oil 
- 1 tbsp red wine vinegar 
- ½ tsp garlic powder
- 1 tsp dried dill 
- ½ tsp salt 
- ¼ tsp pepper 

For Serving:
4 pita rounds, cut into wedges

 Instructions 
1. Preheat oven to 425°F. 
2. In a large bowl, toss chicken thighs with olive oil, lemon juice, garlic, paprika, cumin, turmeric, coriander, onion powder, salt, pepper, and cinnamon. 
3. Spread onto a sheet pan and bake for 22–25 minutes, until cooked through. Broil for 2–3 minutes for crispy edges. Let rest, then chop. 
4. While the chicken cooks, combine cucumbers, tomatoes, feta, olive oil, red wine vinegar, garlic powder, dill, salt, and pepper in a large bowl. Toss well. 
5. Divide the chicken, salad, and pita wedges between 4 meal prep containers.

## Stats

- **Views:** 0
- **Likes:** 652
- **Shares:** 0
- **Comments:** 16

## Tags

rubbermaidpartner, ad

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