Chicken Shawarma Loaf Pan Chicken

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This truly is the secret to making the easiest, best chicken right at home without turning on a grill.

The chicken is spiced so ridiculously well, the chicken comes out so flavorful and juicy, and you can make a ton of easy meals throughout the week. Use it alongside some roasted vegetables, inside some pita, or you can make high protein bowls with some rice. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you like depending on your goals!

Here is how to make it:

1 Start with 2.5 lbs boneless chicken thighs. Trim off the excess fat as you wish and place inside a large bowl.

2 Drizzle the chicken with about 1 tbsp of olive oil, then season with a couple pinches of salt and pepper, and some spices. I used 1.5 tbsp garlic powder, 1.5 tbsp sweet paprika, 1/4 to 1/2 tsp cayenne pepper, 1 tbsp oregano, 1 tbsp Aleppo pepper, 1/2 tsp cumin, 1/2 tsp cinnamon. To make the chicken extra juicy, I also add 2 tbsp yogurt, 1.5 tbsp tomato paste, the juice of half large lemon.

3 Mix it super well, then thinly slice 1/2 large yellow onion and mix it in with the chicken. If you can, let this marinate for 2-3 hrs or overnight, but if you want to make it right away, you can.

4 When you’re ready to eat, let the chicken come up to room temp while you pack it inside a loaf pan (the size of my loaf pan is 8.5x4.5x2.5). Place it in the oven for 50-55 mins at 425F.

5 Remove your chicken from the oven, tilt the pan over a glass container to pour out the excess juices. I usually pour this over the chicken before serving, or sometimes use it as a base for soups.

6 Flip the loafpan over a cutting board and cut chicken into strips, and serve it up!

I made an amazing high protein lowcarb chicken shawarma and rice bowl with 55g protein with my @kaizenfoodco lowcarb rice, a fresh garden salad, and my garlicky white sauce. So easy, and so good!

If you make it, be sure to let me know on SHREDHAPPENS. I share easy high protein recipes, Mediterranean food, and more!

ENJOY!