Easy Sheet Pan Chicken Shawarma Bowl
This is a quick and flavor packed meal that is ready in under 30 minutes. Juicy marinated chicken breast is seasoned with a homemade shawarma spice and it sits on a bed of tasty rice along with fresh tomatoes and cucumbers.
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Equipment
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 pound chicken breast
- 1 cup red onion
- 2 tablespoons shawarma seasoning
- 1/2 lemon
- 2 cups cooked rice
- salt as needed
Optional Garnish
- 1 roma tomato diced
- 1/2 cucumber peeled, seeded and diced
- 1/2 cup italian parsley
- 1/2 teaspoon garlic
- 1/2 lemon lemon juice
- salt as needed
Instructions
- Start with cutting up the chicken into 1 inch cubes.
- Place the chicken breasts in a large zip lock bag or large bowl. Scatter the sliced onion over the top and then add the seasoning and the olive oil. Squeeze the lemon juice over the top. Mix together with your hands to make sure it's well combined. Let the chicken marinate for 4 hours or overnight for best flavor.
- Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper. Cook rice if needed.
- Place the chicken in the oven for 20 minutes or until chicken is no longer pink(165 degrees F internal temp).
Notes
Notes:
Storing and Reheating:
Store leftovers in an airtight container in the fridge for 2 days. Reheat in the microwave.
Helpful tips for this Shawarma Bowl:
- Chicken thighs can be used for juicier chicken.
- Avoid overcooking because chicken breast will dry out.
- For most the flavorful chicken, marinate overnight.
- This chicken can be prepared in a grill or using a grill pan.
- For easy prep, prepare the rice and the cucumber mixture the night before.
Nutrition
Calories: 472kcalCarbohydrates: 36gProtein: 28gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 73mgSodium: 143mgPotassium: 767mgFiber: 6gSugar: 4gVitamin A: 954IUVitamin C: 32mgCalcium: 166mgIron: 4mg
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