Sheet Pan Chicken Shawarma
A simple and delicious recipe made for those busy weeknight meals. This Sheet Pan Chicken Shawarma dish is even great for prepping a few days ahead. It's also gluten-free and grain-free.
Ingredients
- CHICKEN SHAWARMA
- 2 lb cubed organic chicken about 4-5 chicken breasts
- 2 tbsp avocado oil
- 2 tsp onion powder
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp turmeric
- 2 tsp salt
- 2 tsp pepper
- 2 tsp sumac
- 1 tsp cayenne
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 lemon juiced
- VEGGIES
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 yellow onion sliced thin
- 3 yukon potatoes diced small
- 2 zucchini's sliced thin
- 2 tbsp avocado oil
- salt and pepper to taste
- TOMATO CUCUMBER SALAD
- 1 cucumber diced
- cherry tomatoes diced
- mint minced
- 1/4 red onion diced
- 1/2 lemon juiced
- 3 tbsp olive oil
- salt and pepper to taste
- GARNISH
- Tzatziki sauce
- pitted olives kalamata and green olives
- fresh mint and basil
Instructions
- Preheat oven to 400°
- On a large sheet pan, add all the veggie ingredients. Toss and move to one side of the baking sheet.
- On the other side of the sheet pan, add all the chicken shawarma ingredients and season. Spread out evenly on the other side of the baking sheet.
- Cook in the oven for about 20 minutes.
- While the chicken and veggies are cooking, toss all of the tomato cucumber salad ingredients. Set aside.
- On a plate, add the tzatziki, then top it witht he chicken and veggies. Add the cucumber salad, olives, and top with mint and basil.
- Enjoy!