Sheet Pan Chicken Shawarma Bowls

Ingredients

• 2 lb chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 1.5 cup plain Greek yogurt (divided (1 cup for marinade, 1/2 cup for salad dressing))
• 2 tbsp tomato paste (for chicken marinade)
• 1 lemon (juiced and zested, divided)
• 9 cloves garlic (minced, divided (6 for chicken, 3 for salad))
• 1 tbsp smoked paprika (for chicken marinade)
• 3 tsp oregano (dried)
• 2.5 tsp cumin (ground)
• 0.5 tsp cinnamon (ground)
• 6 tsp onion powder (divided (4 tsp for chicken, 2 tsp for salad))
• 4.5 tsp salt (divided (3 tsp for chicken, 1.5 tsp for salad))
• 4 tsp black pepper (divided (2 tsp for chicken, 2 tsp for salad))
• 2 tsp smoked paprika (for chickpea salad dressing)
• 2 tsp garlic powder (for chickpea salad dressing)
• 15.5 oz chickpeas (1 can, drained and rinsed)
• 0.25 cup parsley (fresh, chopped)
• 1 bunch green onions (sliced)
• 1 cucumber (diced)
• 5 oz feta cheese (crumbled)
• 2 cup jasmine rice (cooked)
• 3 tbsp butter (melted into rice)
• 0.25 cup dill (fresh, chopped)
• 4 garlic naan bread (warmed for serving)

Steps

1. 1

   Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with oil.

2. 2

   In a large mixing bowl, prepare the chicken marinade by combining 1 cup of Greek yogurt, 2 tablespoons of tomato paste, the juice of half a lemon, 6 cloves of minced garlic, 1 tablespoon of smoked paprika, 3 teaspoons of oregano, 2.5 teaspoons of cumin, 0.5 teaspoon of cinnamon, 4 teaspoons of onion powder, 3 teaspoons of salt, and 2 teaspoons of black pepper. Whisk until smooth.

3. 3

   Add the bite-sized chicken thighs to the marinade bowl. Toss thoroughly to ensure every piece is well-coated. For best flavor, let marinate for at least 20-30 minutes, or up to 4 hours in the refrigerator.

4. 4

   Spread the marinated chicken in a single layer onto the prepared sheet pan. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and starting to brown at the edges (internal temperature should reach 165°F).

5. 5

   While the chicken roasts, prepare the creamy chickpea salad. In a medium bowl, whisk together the remaining 1/2 cup Greek yogurt, the remaining lemon juice, 3 cloves minced garlic, 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1.5 teaspoons salt, and 2 teaspoons black pepper.

6. 6

   Add the drained chickpeas, diced cucumber, sliced green onions, chopped parsley, and crumbled feta to the dressing. Toss gently to combine and set aside in the refrigerator to let the flavors meld.

7. 7

   Prepare the buttery dill rice by taking the warm, cooked jasmine rice and stirring in 3 tablespoons of butter and 1/4 cup of fresh chopped dill until the butter is melted and the rice is evenly coated.

8. 8

   Warm the garlic naan bread in the oven during the last 2-3 minutes of the chicken's roasting time.

9. 9

   Assemble the bowls by placing a generous portion of dill rice at the base, followed by the roasted chicken shawarma and a large scoop of the creamy chickpea salad. Serve immediately with a side of warm garlic naan.

Notes

If you prefer a crispier chicken, you can broil the chicken for the last 2-3 minutes of cooking. The spice measurements provided are for the total recipe; ensure you divide them between the marinade and the salad dressing as indicated in the steps.

Nutrition per serving

• chicken
• shawarma
• sheet pan
• weeknight dinner
• meal prep
• middle eastern
• high protein
• easy recipes