Sheet Pan Chicken Shawarma

By Ellie

6 Person

60 Minutes

614 Calories

Middle eastern seasoned chicken, roasted with sesame sweet potatoes and served up bowl style with hummus, fresh naan, arugula, and even some feta too. This quick-cooking, easy sheet pan dinner comes together in just about an hour. It's colorful, healthy, and beyond good! Sweet potato often appears on the table, the mouthfeel of sweet potato is exquisite, still can bring the full feeling. There are a lot of sweet potato recipes on the Internet. This recipe is not out of the ordinary, but you won't be disappointed. Let's take a look!

Ingredients

naan, Persian cucumbers, and fresh dill, for serving
2 cups plain hummus, homemade or store-bought
4 oz. cubed feta cheese
1/3 cup sun-dried tomatoes + 2 tablespoons oil from the jar
4 cups baby arugula
2 tbsp. toasted sesame seeds
2 medium sweet potatoes, sliced into 1/4 inch rounds
kosher salt and black pepper
juice of 1 lemon
1/2 tsp. crushed red pepper flakes
2 tsp. ground cumin
1 tbsp. smoked paprika
4 cloves garlic, minced or grated
1 tbsp. honey
1/4 cup extra virgin olive oil
2 pounds boneless chicken breasts

Method

01

Preheat the oven to 425℉.
02

TO MEAL PREP: Prepare as directed above through step 3. Let the chicken and sweet potatoes cool.
03

TO MEAL PREP: Divide the chicken and sweet potatoes among 4-6 storage containers. Add the arugula and sun-dried tomatoes, leaving off the sun-dried tomato oil to prevent the greens from wilting.
04

On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, honey, garlic, paprika, cumin, crushed red pepper, the juice of 1 lemon, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes and drizzle with olive oil, sesame seeds, salt, and pepper. Arrange everything in an even layer. Add the juiced lemon halves. Transfer to the oven and roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are tender.
05

Meanwhile, combine the arugula, sun-dried tomatoes + 2 tablespoons oil from the jar, and a pinch each of salt and pepper.
06

TO MEAL PREP: Alternately, you can store the chicken, hummus, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days.
07

To serve, spread the hummus into bowls and top with the chicken, arugula, cucumbers, feta, and fresh dill. Serve with naan. Enjoy!
08

TO MEAL PREP: Before serving, warm each bowl, if desired, and top with hummus, feta, cucumbers, and dill.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Sheet Pan Chicken Shawarma

3.8

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 614 Kcal
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

naan, Persian cucumbers, and fresh dill, for serving

2 cups plain hummus, homemade or store-bought

4 oz. cubed feta cheese

1/3 cup sun-dried tomatoes + 2 tablespoons oil from the jar

4 cups baby arugula

2 tbsp. toasted sesame seeds

2 medium sweet potatoes, sliced into 1/4 inch rounds

kosher salt and black pepper

juice of 1 lemon

1/2 tsp. crushed red pepper flakes

2 tsp. ground cumin

1 tbsp. smoked paprika

4 cloves garlic, minced or grated

1 tbsp. honey

1/4 cup extra virgin olive oil

2 pounds boneless chicken breasts

03 Method

Step 1

Preheat the oven to 425℉.

Step 2

TO MEAL PREP: Prepare as directed above through step 3. Let the chicken and sweet potatoes cool.

Step 3

TO MEAL PREP: Divide the chicken and sweet potatoes among 4-6 storage containers. Add the arugula and sun-dried tomatoes, leaving off the sun-dried tomato oil to prevent the greens from wilting.

Step 4

On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, honey, garlic, paprika, cumin, crushed red pepper, the juice of 1 lemon, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes and drizzle with olive oil, sesame seeds, salt, and pepper. Arrange everything in an even layer. Add the juiced lemon halves. Transfer to the oven and roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are tender.

Step 5

Meanwhile, combine the arugula, sun-dried tomatoes + 2 tablespoons oil from the jar, and a pinch each of salt and pepper.

Step 6

TO MEAL PREP: Alternately, you can store the chicken, hummus, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days.

Step 7

To serve, spread the hummus into bowls and top with the chicken, arugula, cucumbers, feta, and fresh dill. Serve with naan. Enjoy!

Step 8

TO MEAL PREP: Before serving, warm each bowl, if desired, and top with hummus, feta, cucumbers, and dill.

04 Author