Sheet Pan Chicken Shawarma Bowls
These easy and healthy chicken shawarma bowls pack in all the flavors of your favorite takeout chicken shawarma plate. Drizzle with homemade lemon garlic tahini sauce and enjoy!
Servings: 6 people
Equipment
Ingredients
- 2 lbs boneless chicken breasts or thighs cut into thin strips
- 1 onion sliced thin
- ½ cup olive oil
- 3 cloves minced garlic
- Juice from 1 lemon
- 1 tsp salt
- 2 tsp cumin
- 1.5 tsp turmeric
- 1.5 tsp paprika
- 1 tsp coriander
- ½ tsp crushed red pepper
- ½ tsp ground cloves
- ½ tsp cinnamon
Lemon Garlic Tahini Sauce
- ½ cup tahini paste
- 2 tbsp lemon juice
- 1 clove minced garlic
- ¼ cup water
- ½ tsp salt
Instructions
- Add the chicken strips and sliced onion to a large resealable plastic bag or shallow baking dish.
- Combine the olive oil, garlic, lemon juice, and spices in a bowl and whisk. Pour the marinade over the chicken and onions and toss to coat. Let the chicken marinate in the fridge for a minimum of 30 minutes. Overnight is ideal!
- Preheat your oven to 425 and line a baking sheet with parchment paper or foil. Dump the chicken and onions (along with any marinade) onto the baking sheet and spread out in an even layer. You don't want any pieces of chicken overlapping so they cook evenly!
- Bake for 25-30 minutes.
- While the chicken is baking, prepare the lemon garlic tahini sauce. Combine all of the ingredients in a bowl and mix using a hand-held immersion blender. Alternatively, you can blend them up in a regular blender or pulse in a food processor until smooth. Add water if needed to get it to your desired consistency!
- Serve the cooked chicken in bowls with greens, cauliflower rice, diced cucumber, and tomato with a scoop of my Whole30 tzatziki sauce & a drizzle of the tahini sauce. Enjoy!
Notes
The nutrition info does not include the tahini sauce.
You can marinate the chicken up to 24 hours in advance.
Store leftover chicken shawarma in the fridge in a sealed container for up to 4 days.
Nutrition
Calories: 347kcal | Carbohydrates: 3g | Protein: 33g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 569mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg