Sheet Pan Chicken Shawarma Plate
Warmly spiced sheet pan chicken shawarma with roasted vegetables, served with fluffy rice and creamy garlic sauce for a Middle Eastern feast.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store chicken, vegetables, and rice in separate compartments of meal prep containers for up to 5 days.
- Batching: Marinate the chicken for at least 2 hours (or overnight) for the deepest flavor.
- Reheat: Microwave for 2 minutes, or reheat in the oven at 350°F for 10 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
THE MACRO PREP
In a large bowl, combine chicken thighs with olive oil, cumin, paprika, turmeric, cinnamon, coriander, salt, cayenne, and lemon juice. Toss to coat evenly.
THE MACRO PREP
Arrange marinated chicken on one side of the sheet pan. Place red onion, zucchini, and bell pepper on the other side. Drizzle vegetables with a bit of oil.
HIGH HEAT SEAR
Roast for 22-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender and slightly charred.
STEP 5
Let chicken rest 5 minutes, then slice into strips.
STEP 6
Serve chicken and roasted vegetables over basmati rice with garlic sauce or pickled onions.
PRIMARY CATEGORY
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servings
- 680g (1.5 lb) boneless skinless chicken thighs
- 1 large red onion, cut into wedges
- 1 large zucchini, sliced into half-moons (200g)
- 1 red bell pepper, cut into strips (150g)
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 2 cups (320g) cooked basmati rice