Sheet Pan Chicken Shawarma Bowls with Creamy Feta Garlic Sauce
These sheet pan chicken shawarma bowls are an easy, high-protein dinner with Mediterranean-inspired flavor, all made with one sheet pan!
Servings 4
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
Swaps & Substitutions:
- 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.