Sheet Pan Chicken Shawarma Bowls
Served with veggies, tahini and fresh pita, these sheet pan chicken shawarma bowls are a satisfying dinner everyone will love!
Servings: 4
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ ts salt
- ¼ teaspoon black pepper
- 1 teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 1.5 lbs boneless skinless chicken thighs
- 3 tablespoon olive oil divided
- 2 cloves garlic
- Juice of ½ a medium lemon about 1 tbsp
- 2 red bell peppers thinly sliced
- 3 cups cauliflower florets finely chopped
- 1 medium red onion thinly sliced
For serving:
- 1 cup dry rice cooked according to package instructions
- Tahini sauce see notes for recipe
- Pita bread / naan
- Fresh cilantro
- Tomatoes
- Lettuce
- Feta cheese
Instructions
- Preheat the oven to 375 F.
- In a small bowl, combine spices (cumin, paprika, turmeric, salt, black pepper, coriander, onion powder, oregano). Set 1.5 teaspoon of the spice blend aside for the vegetables.
- In a large mixing bowl, add chicken thighs, 1.5 tablespoon of olive oil, garlic, lemon juice and the spice blend. Use tongs to ensure the chicken is fully coated. Set aside.
- Spread cauliflower, red peppers and red onions on a parchment paper lined baking sheet. Drizzle with the remaining 1.5 tablespoon of olive oil and sprinkle with the remaining 1.5 teaspoon of spice blend. Toss to combine. Arrange chicken thighs amongst the vegetables, spreading the veggies to ensure the chicken is not covered.
- Bake for about 20 minutes, until the chicken is fully cooked and no longer pink in colour. If you would like the edges of the vegetables a bit charred, you can set the oven to broil for 3-5 minutes after baking.
- While the sheet pan is cooking, prep your toppings and base of choice.
- To serve, slice chicken thighs and arrange with the vegetables on a bed of rice and lettuce, add desired toppings and drizzle with tahini sauce.
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation. Note that the nutrition information for this recipe does not include toppings or rice.
The recipe for my homemade tahini sauce can be found here.
Nutrition
Serving: 0.25of sheet pan | Calories: 431kcal | Carbohydrates: 9g | Protein: 35g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 100mg | Sodium: 428mg | Potassium: 1003mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2121IU | Vitamin C: 113mg | Calcium: 53mg | Iron: 5mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
