Cooked - Sheet Pan Chicken Shawarma Bowls - New Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sheet Pan Chicken Shawarma Bowls

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6.0

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

½ cup tahini paste

2 tbsp lemon juice

1 clove minced garlic

¼ cup water

½ tsp salt

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!

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