Sheet Pan Chicken Shawarma Bowls

Ingredients

• 2 lb chicken thighs
• 1.5 cup plain Greek yogurt
• 2 tbsp tomato paste
• 1 lemon
• 9 cloves garlic (minced)
• 1 tbsp smoked paprika
• 3 tsp oregano
• 2.5 tsp cumin
• 0.5 tsp cinnamon
• 6 tsp onion powder
• 4.5 tsp salt
• 4 tsp black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 15.5 oz chickpeas
• 0.25 cup parsley
• 1 bunch green onions
• 1 cucumber
• 5 oz feta (crumbled)
• 2 cup jasmine rice (cooked)
• 3 tbsp butter
• 0.25 cup dill
• 4 garlic naan bread

Steps

1. 1

   Prepare the chicken marinade by combining the Greek yogurt, tomato paste, juice from the lemon, minced garlic, 1 tbsp smoked paprika, oregano, cumin, cinnamon, onion powder, salt, and black pepper in a large bowl.

2. 2

   Add the chicken thighs to the marinade, ensuring they are well coated.

3. 3

   Arrange the marinated chicken on a sheet pan and bake until cooked through and slightly charred.

4. 4

   While the chicken is cooking, prepare the creamy cucumber chickpea salad by combining the chickpeas, chopped parsley, sliced green onions, diced cucumber, and crumbled feta. Use a portion of the yogurt mixture or additional yogurt as a dressing if desired.

5. 5

   Prepare the buttery dill rice by folding the butter and fresh dill into the warm, cooked jasmine rice.

6. 6

   Assemble the bowls by layering the dill rice, chicken shawarma, and cucumber chickpea salad. Serve with garlic naan bread on the side.

Notes

The source provided a complete ingredient list but omitted specific cooking temperatures and times; typical sheet pan chicken is baked at 400°F (200°C) for 20-25 minutes.

Nutrition per serving

• appetizer
• main
• chicken
• sheet pan
• weeknight meal
• Middle Eastern
• high-protein