If you want a high-protein and high-fiber dinner concept, this Chicken Shawarma Sheet Pan Dinner is full of juicy hen thighs, chickpeas, and roasted greens—all on one pan for simple cleanup.
Sheet Pan Chicken Shawarma
You’ve been asking me for extra one-pot meals, and you know the way a lot I like sheet pan dinners (a lot that I even wrote a whole cookbook on one-pan recipes!). A couple of years in the past, I shared a grilled hen shawarma recipe in certainly one of my books and on the location, and it rapidly grew to become a favourite. I’ve all the time cherished the nice and cozy, fragrant spices of shawarma, and I knew they’d be simply as scrumptious in a sheet pan model. Here, all the things roasts collectively—hen thighs, chickpeas, and colourful greens—till golden and completely seasoned. What I like is that it’s additionally a high protein and high-fiber meal!
Why This Recipe Works
Shawarma is a well-liked road food within the Middle East. A big lower of meat, normally hen, beef, or lamb, is cooked on a rotating spit and sliced off. This simple sheet pan model makes use of the identical heat spices however simplifies the cooking course of and provides greens to make it a meal-in-one.
Ingredients You’ll Need
Here are the elements for the hen shawarma sheet pan dinner. See the recipe card under for the precise measurements.
- Chicken Thighs keep juicier than breasts. Cut boneless, skinless thighs into 1-inch items.
- Vegetables: Red onion, pink bell pepper, and carrots
- Canned Chickpeas are a straightforward, inexpensive supply of plant-based protein and fiber.
- Olive Oil coats all of the hen, veggies, and chickpeas, stopping them from drying out.
- Chicken Shawarma Seasoning: A mix of eight spices provides shawarma its distinctive taste. You’ll want smoked paprika, cumin, pink pepper flakes, garlic powder, onion powder, dried oregano, cinnamon, and kosher salt.
How to Make Sheet Pan Chicken Shawarma
This one-pan hen shawarma recipe has solely two steps. Just season and bake–no marinating required! For even simpler cleanup, line the baking sheet with parchment paper. See the recipe card on the backside for printable instructions.
- Season the hen, greens, and chickpeas with olive oil and all of the spices.
- Spread all the things evenly onto a rimmed sheet pan.
- Bake hen shawarma at 425°F for 30 to 35 minutes. If you need it barely charred, broil for the final 2 minutes.
Variations
- Use leaner protein: Substitute hen breasts for the thighs.
- Brighten the flavors: Squeeze lemon over the hen combination.
- Experiment with spices: Try including turmeric, curry, or black pepper.
- Garnish with herbs, akin to contemporary parsley, or contemporary dill.
- Add some extras, like feta cheese, tzatziki or yogurt sauce for topping
Make Ahead Tip
While this simple hen shawarma recipe doesn’t require marinating, you possibly can positively do it if that’s extra handy for you.
- On the day earlier than or the morning of cooking, chop the hen and greens and season them with olive oil and spices.
- Cover the bowl with plastic wrap and refrigerate till able to bake.
Storage
- Refrigerate hen and veggies for as much as 4 days. Store tzatziki in a separate container for as much as 5 days.
- Freeze in hermetic containers for as much as 3 months.
- Reheat: Thaw the container within the fridge the day earlier than. Then, reheat it within the microwave, or air fry the hen shawarma at 360°F for five to 7 minutes.
More Sheet Pan Chicken Dinner Ideas You’ll Love
Looking for extra fall dinner concepts? Try certainly one of my hen thigh recipes or these one-pan recipes to make clear up a breeze.
Yield: servings
Serving Size: 1 ½ cups
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Preheat the oven to 425° F.
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Add the hen, veggies and chickpeas to a big mixing bowl. Drizzle with the olive oil and season with the spices and salt. Mix to evenly mix. Transfer the complete combination onto a rimmed baking sheet and unfold into an excellent layer.
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Transfer the baking sheet to the oven and roast for 30-35 minutes, till the hen is cooked by and the greens are tender. Broil for the final 2 minutes for an additional char if desired.
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Remove from the oven. Serve with tzatziki or white sauce, if desired.
Last Step:
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** Cooked combination makes about 6 cups (1 ½ cups per serving)
Serving: 1 ½ cups, Calories: 370.5 kcal, Carbohydrates: 23.5 g, Protein: 40 g, Fat: 13 g, Saturated Fat: 2.5 g, Cholesterol: 160 mg, Sodium: 903 mg, Fiber: 7.5 g, Sugar: 8 g
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