Sheet Pan Chicken Shawarma Bowls
Total time: 50 min
Sheet pan chicken shawarma bowls built for meal prep. Thighs marinate overnight in yogurt, lemon, garlic and warm spices, then roast hot with red onion and get a quick broil for charred edges. Serve over rice with a cucumber-tomato salad, feta and a lemony garlic yogurt sauce. About 55g protein per serving. Keep the sauce and salad separate and the bowls stay fresh for lunches all week.
Ingredients
- 1.25 cups Greek Yogurt
- 1.5 Lemon
- 5 cloves Garlic
- 3 tbsp Olive Oil
- 2 tsp Ground Cumin
- 2 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1/2 tsp Ground Tumeric
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Cayenne
- Salt
- 2.5 lb Boneless, skinless chicken thighs
- 1 Red Onion, cut in wedges
- 1 Cucumber, diced
- 2 Tomatoes, diced
- 1 handful Parsley, chopped
- 3/4 cup Cooked Rice
- Crumbled Feta
- Pickled Onions
Instructions
- The night before, mix all the marinade ingredients (½ cup Greek yogurt, Juice of 1 lemon, 4 garlic cloves, 2 tbsp olive oil, 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp ground coriander, ½ tsp ground turmeric, ½ tsp ground cinnamon, ¼ tsp cayenne, 2 tsp salt) in a zip-top bag. Add the chicken thighs, massage to coat and refrigerate overnight.
- Heat the oven to 450°F. Spread the chicken on an oiled sheet pan with the red onion wedges and roast 20–22 minutes, to 175°F inside.
- Switch to broil for 2–3 minutes, until the edges char. Rest the chicken 5 minutes, then slice.
- While it roasts, stir together the Greek yogurt, garlic, lemon juice, olive oil and a pinch of salt until smooth.
- Toss the cucumber, tomato and parsley with lemon, olive oil and salt.
- Build each bowl: rice, salad, crumbled feta, pickled onions, sliced chicken and roasted onions, and a big spoonful of garlic sauce. You can choose to omit any of the rice, feta or pickled onions if so desired
- For meal prep, pack the bowls with the sauce and salad kept separate until you eat.