Sheet Pan Chicken Shawarma Bowls
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
  • 1½ lbs chicken thighs
  • 2 large sweet potatoes
  • 2 Tbsp olive oil
  • 1 Tbsp honey
  • 1 Tbsp lemon juice
  • 1 Tbsp minced garlic
  • 1 Tbsp paprika
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp sea salt
  • Fresh ground black pepper
  • 1 head broccoli
  • 1 Tbsp olive oil
For Serving:
Directions
  1. Combine the ingredients for the marinade (olive oil, honey, lemon juice, garlic, paprika, cumin, onion powder, sea salt and pepper) in resealable plastic bag or a large glass bowl. Whisk until the ingredients are well incorporated. Add the chicken and coat on both sides. Seal the bag or bowl and stick it in the fridge to mariante.
  2. Marinate for an hour, or up to 8 hours (overnight). If you don't have time to marinate, that's fine too - marinating just packs more of a flavor punch.
  3. When you're ready to cook, preheat the oven to 425F.
  4. Chop up the sweet potatoes in large, ½ inch thick half-moons. Toss the sweet potatoes in the marinade with the chicken and spread onto a prepared baking sheet.
  5. Once the oven is hot, add the sheet pan. Set the timer for 45 minutes.
  6. Meanwhile, chop up the broccoli in to large florets. Toss the broccoli in the remaining marinade and add 1 Tbsp olive oil, and a little salt and pepper to taste.
  7. At 20 minutes, take the sheet pan out and scatter the broccoli evenly around the pan. Return to the oven for the remaining 25 minutes.
  8. Once done, assemble the bowls: cut up the chicken, serve with sweet potatoes, broccoli, tomato-cucumber salad, pickled onions, your favorite olives, and feta cheese! Add in some hummus if you love it too.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sheet-pan-chicken-shawarma-bowls/