SHEET PAN CHICKEN SHAWARMA BOWLS

I am a BIG FAN of Middle Eastern cuisine, and Toronto has some of the best authentic Middle Eastern food in Canada. In Toronto, you'll typically find it served in restaurants or as street food. It's so delicious and I highly recommend trying it! I wanted to put own spin on the dish with these sheet pan chicken shawarma bowls. 

Ingredients:

- Chicken thighs - Garlic - Spices - Olive oil - Lemon - Red bell peppers - Red onion - Cauliflower - Rice - Tahini sauce

Can I use chicken breast instead of thighs?

Yes! Slice the chicken into 1 inch cubes before proceeding with the recipe. The cook time shouldn’t change.

Top Tip

For even more flavour, place the marinate the chicken with the spices, garlic, lemon and oil in a large ziploc bag for 2-24 hours. Ensure your sheet pan is large enough to evenly spread all vegetables and chicken in a single layer. The components will cook most evenly if they aren't overlapping.

STORAGE

This recipe is great for meal prep. Leftovers can be storedin the fridge for up to 3 days in airtight containers. It is your choice if you would like to construct the bowls ahead of time for storage or store all ingredients separately- both options work great! Note that the lettuce may get soggy if stored with the chicken and vegetables for longer than 24 hours, so you may want to add that when serving.

Substitutions!

To make gluten-free: This recipe is naturally gluten-free. If you are serving with pita, ensure that is gluten-free. To make dairy-free: Use a dairy-free feta. To make vegan: Follow the dairy-free swap and substitute the chicken for chickpeas. To make nut-free: This recipe is naturally nut-free.

Hi I'm Nicole! I’m a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes. On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!

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