You guys have to try these sheet pan chicken shawarma bowls. We’re talking juicy, spice-rubbed chicken thighs, roasted bell peppers and red onion with slightly charred edges, fresh cucumber and tomatoes, over a bowl of rice, and the creamiest feta garlic sauce drizzled over top.
Basically, everything that makes a really good Mediterranean style bowl, with the added bonus of roasting the chicken and veggies together on one sheet pan. And that sauce? To die for.
High-Protein Sheet Pan Chicken Shawarma Bowls
The chicken thighs are obviously the main protein here, which help make these bowls a satisfying, well-rounded meal. Then a classic bell peppers and red onion combo for color, flavor, and nutrients. Bell peppers are rich in vitamin C, which supports immune function (so helpful in the fall & winter months) and helps your body absorb iron from plant foods.
I also love the combination of warm basmati rice with all those fresh toppings. The rice provides carbohydrates for energy, while cucumber, tomatoes, and parsley add freshness and a little extra variety in the produce department.
It’s a great reminder that building a nourishing bowl doesn’t need to be complicated: start with protein, add some colorful veggies, and bring it all together with a few flavorful extras.
A Dreamy, Creamy Feta Garlic Sauce
This is where the whole chicken shawarma bowl comes together. Block feta, Greek yogurt, fresh garlic, lemon juice, and olive oil blend into a tangy, creamy sauce that balances the smoky spices and sweet roasted peppers. I’m telling you, the taste is beyond.
Using Greek yogurt also adds a little extra protein to the sauce, alongside the protein from the chicken. I love that you get so much flavor from a handful of simple ingredients, without needing a separate bottled dressing. Spoon it generously over the bowls, finish with fresh parsley and a squeeze of lemon, and serve with warm pita if you’re feeling it.
Ingredients You’ll Need:
For the Chicken Shawarma:
- Boneless, skinless chicken thighs
- Red bell pepper
- Orange or yellow bell pepper
- Red onion
- Extra-virgin olive oil
- Fresh lemon juice
- Garlic cloves
- Ground cumin
- Smoked paprika
- Ground coriander
- Dried oregano
- Ground turmeric
- Sea salt
- Freshly ground black pepper
To Make the Creamy Feta Garlic Sauce:
- Block of feta in brine
- Plain Greek yogurt (or sub sour cream or unsweetened dairy-free yogurt), (I like Maple Hill Creamery for regular, and Cocojune for DF yogurt; for sour cream, try Nancy’s Probiotic Foods)
- Garlic cloves
- Fresh lemon juice
- Extra-virgin olive oil
- Water
- Sea salt
- Freshly ground black pepper
For the Bowls:
- Cooked basmati rice
- Persian cucumber
- Cherry tomatoes
- Chopped fresh parsley
- Fresh lemon wedges
- Warm pita (optional, for serving)
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How To Make Sheet Pan Chicken Shawarma Bowls with Creamy Feta Garlic Sauce
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
These sheet pan chicken shawarma bowls are packed with warmly spiced chicken, roasted peppers and red onion, fresh veggies, and the creamiest feta garlic sauce. An easy, high-protein dinner with so much flavor in every bite!
- Season the chicken + veggies. Toss the chicken & veggies with all those warm shawarma spices. Everything gets coated before it goes in the oven, which means tons of flavor in every bite.
- Roast until golden. Spread everything across a sheet pan and roast at 425°F, tossing halfway through. Give the chicken a little breathing room so it browns instead of steams, and broil for the last couple of minutes if you want extra crispy edges. Chicken thighs are especially great here because they stay juicy while roasting.
- Blend the feta garlic sauce. While the chicken cooks, blend the feta, Greek yogurt, garlic, lemon juice, and olive oil until smooth and creamy. Add water as needed to thin it out for drizzling. The Greek yogurt helps create that creamy texture, while the feta brings a nice tangy, salty flavor.
- Build your bowls. Divide the basmati rice among bowls, then pile on the roasted chicken and veggies, fresh cucumber, and cherry tomatoes. Finish with a generous drizzle of feta garlic sauce, fresh parsley, and a squeeze of lemon. Warm pita on the side is always a good idea!
Tips for the Best Chicken Shawarma Bowls
A few little things make a difference, from getting those browned edges on the chicken and veggies to making the feta garlic sauce just the right consistency. Here’s what to know, plus a few easy swaps if you need them.
- Cut the chicken thighs into similarly sized pieces so they cook evenly. Keeping the pieces around 1 ½ inches gives you juicy chicken with plenty of seasoned, browned edges.
- Chicken thighs can be swapped for chicken breast. Cut the breast into similarly sized pieces and roast until it reaches 165°F internally. Since chicken breast is leaner, check it a little earlier to avoid drying it out.
- Don’t overcrowd the sheet pan! You want the chicken and vegetables to roast and caramelize rather than steam. If your baking sheet is on the smaller side, divide everything between two pans.
- For even more browned edges, broil the chicken and vegetables for the final 2-3 minutes of cooking, keeping a close eye on them so they don’t burn.
- For the creamiest feta garlic sauce, use a block of feta packed in brine rather than pre-crumbled feta. Start with 2 tablespoons water and add more only as needed to reach your desired consistency.
- Sour cream or a thick, unsweetened dairy-free yogurt can be used in place of the Greek yogurt in the feta sauce. For yogurt, I like Maple Hill Creamery for regular, and Cocojune for DF. And for sour cream, try Nancy’s Probiotic Foods.Keep in mind that the feta itself is still dairy, even if you use a dairy-free yogurt.
- Basmati rice can be swapped for another grain. Quinoa or brown rice both work well as a base for these bowls. Prepare your grain separately according to its package directions. If you need a gluten-free option, stick with rice or quinoa rather than traditional couscous.
- Fresh parsley can be swapped for cilantro. Either adds a fresh finish to the bowls, or you can leave the herbs off if you don’t have any on hand.
- The chicken and vegetables can be seasoned ahead of time and refrigerated until you’re ready to roast, making this an easy weeknight dinner or meal-prep option.
More High-Protein Chicken Dinners
- Instant Pot Greek Lemon Chicken & Rice
- Cozy Chicken Thigh Rice Bowls
- Lemon Artichoke Chicken Meatballs with Creamy Parmesan Rice
- Marry Me Chicken Meatballs (Easy One-Pan Recipe!)
- Homemade One Pot Chicken Pot Pie
Sheet Pan Chicken Shawarma Bowls with Creamy Feta Garlic Sauce
Equipment
- high-speed blender or food processor (to make the sauce)
Ingredients
For the Chicken Shawarma:
- 1½ pounds boneless skinless chicken thighs, cut into 1½-inch bite-sized pieces
- 1 red bell pepper, sliced
- 1 orange or yellow bell pepper, sliced
- 1 medium red onion, cut into wedges
- ¼ cup extra-virgin olive oil
- Juice of 1/2 lemon
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon ground turmeric
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the Creamy Feta Garlic Sauce:
- 6 ounces block feta in brine, drained
- ¼ cup plain Greek yogurt, or sub sour cream or unsweetened dairy-free yogurt, (I like Maple Hill Creamery for regular, and Cocojune for DF yogurt; for sour cream, try Nancy’s Probiotic Foods)
- 3-4 garlic cloves
- Juice of ½ lemon
- 3 tablespoons extra-virgin olive oil
- 2-4 tablespoons water, as needed
- Pinch of sea salt, to taste
- Freshly ground black pepper, to taste
For the Bowls:
- 2 cups cooked basmati rice
- 1 Persian cucumber, chopped or thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ cup chopped fresh parsley
- Fresh lemon wedges, for serving
- Warm pita, for serving (optional)
Instructions
- Preheat the oven to 425°F.
- Line a large rimmed baking sheet with parchment paper for easier cleanup, if desired. Add the chicken, bell peppers, and red onion to the prepared baking sheet.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, oregano, turmeric, sea salt, and black pepper. Pour over the chicken and vegetables and toss until everything is evenly coated.
- Spread the chicken and vegetables evenly across the baking sheet in a single layer, leaving a little space between the chicken pieces so they can brown rather than steam.
- Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and lightly charred around the edges and the chicken reaches an internal temperature of 165°F.
- For extra browned and crispy edges, switch the oven to broil for the final 2-3 minutes, watching closely to prevent burning.
- Meanwhile, make the feta garlic sauce. Add the feta, Greek yogurt, garlic, lemon juice, olive oil, 2 tablespoons water, and freshly ground black pepper to a high-speed blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.Add additional water, 1 tablespoon at a time, until the sauce reaches a smooth, creamy, drizzle-able consistency. Taste before adding any sea salt, as the feta will likely provide plenty of saltiness.
- Remove the chicken and vegetables from the oven and squeeze fresh lemon juice over the entire sheet pan.
- Divide the basmati rice among four bowls. Top with the chicken shawarma, roasted peppers and onion, cucumber, and cherry tomatoes. Drizzle generously with the creamy feta garlic sauce and finish with fresh parsley.
- Serve with fresh lemon wedges and warm pita, if desired. Enjoy!
To Store & Reheat:
- Store leftover chicken and roasted vegetables, rice, fresh vegetables, and feta garlic sauce in separate airtight containers in the refrigerator for up to 4 days.
- Reheat the chicken, roasted vegetables, and rice in a skillet over medium-low heat with a splash of water until warmed through, or in a 350°F oven, covered, until heated through. Alternatively, microwave in short intervals, stirring as needed.
- Serve with the fresh vegetables and feta garlic sauce added after reheating. The feta garlic sauce can be enjoyed cold straight from the fridge; stir well before serving.
Notes
- Chicken: Boneless, skinless chicken breast can replace the thighs. Cut into even pieces and cook to an internal temperature of 165°F.
- Feta sauce: Swap the Greek yogurt for sour cream or thick, unsweetened dairy-free yogurt. The feta itself still contains dairy.
- Grain: Use quinoa or brown rice in place of basmati rice. Both are great gluten-free options.
- Fresh herbs: Swap the parsley for cilantro, or omit if needed.
- Make ahead: Season the chicken and vegetables in advance and refrigerate until ready to roast.
