Sheet Pan Chicken Shawarma & Veggie Bowls

I love an easy one-pan meal as much as anybody- but I’m traditionally not the biggest fan of sheet pan meals. Usually, when you throw everything on one pan one part is over-cooked, another under– it’s just not always ideal when it comes to taste and texture. Enter the almost one pan meal. This sheet pan shawarma-seasoned chicken includes one small extra step- searing the chicken before adding it to the pan, so it’s partly cooked before it goes on the pan (saving time) and gets that beautiful sear like you’d get if the meat were rotating on a spit.

I love to turn this beautifully marinated chicken and veggie meal into an easy Middle Eastern-inspired bowl with hummus, couscous (you could use quinoa), feta and fresh herbs for a dinner perfect for end of summer- or any time of the year.

Sheet Pan Chicken Shawarma Bowls
Serves 4

Chicken Marinade:

• 1.5 lb boneless skinless chicken thighs (or breast)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp ground ginger
• 1/4 tsp allspice
• 1/4 tsp ground pepper
• If you have it: 1/4 tsp cardamom

Vegetables:

• 1 medium zucchini, diced
• 2 bell peppers (color of choice), diced
• 1 medium red onion, diced
• sea salt, garlic powder and oil as needed

To serve:

• 1 cup hummus (plain or garlic)
• 2 cups cooked or 1 cup dry couscous (or quinoa to make it GF)
• 1/2 cup feta cheese, crumbled
• 1/4 cup chopped cilantro

Instructions:

1. Marinate chicken by whisking together all marinade ingredients and coating chicken in it entirely. Place in a covered container in the fridge for 1 hour to overnight.
2. Remove chicken from refrigerator 10-15 minutes prior to cooking to bring closer to room temperature.
3. Preheat oven to 400. Toss vegetables in a generous drizzle of oil, sea salt and garlic powder. Spread over a large sheet pan. Roast in preheated oven for 15 minutes.
4. While vegetables are cooking, heat a heavy-bottom skillet (I like cast iron) to medium-high.
5. Sear chicken for 2-3 minutes per side, until a light crust forms. When 15 minutes is up on the vegetables, remove from oven, toss and place seared chicken in the middle of the pan.
6. Continue to roast for 12-15 minutes, until vegetables are cooked and chicken is cooked through (internal temperature reaches 165 and/or juices run clear). Let rest 5 minutes before serving. While chicken is cooking, cook couscous or quinoa according to package directions.
7. To serve: Assemble each bowl with 1/4 cup hummus and 1/2 cup couscous. Divide chicken (I like to slice, first) and vegetables between bowls. Top with feta if desired.

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