Sheet Pan Chicken Shawarma

• servings: 4 servings
• active time: 2 hours
• total time: 2 hours 20 minutes

Ingredients

1 1/2 pounds boneless skinless chicken thighs, sliced

1/4 cup olive oil

3 tablespoons lemon juice

1 tablespoon honey

6 cloves garlic, minced

11/2 teaspoons salt

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon onion powder

1/2 teaspoon cardamom

1/2 teaspoon dried oregano

1/4 teaspoon turmeric

1/4 teaspoon cayenne

1/4 teaspoon cinnamon

1/4 teaspoon pepper

1/2 cup Greek yogurt

2 tablespoons tahini

2 tablespoons lemon juice

2 cloves garlic, finely minced or pressed

1/2 teaspoon salt, plus more to taste

2 tablespoons water

Directions

Make the marinade and prep the chicken

Add all of the marinade ingredients to a large mixing bowl and whisk until well combined. Add the sliced chicken thighs and then toss until the chicken is well coated. Let the chicken marinate in the fridge for at least 2 hours.

Make the Yogurt Sauce

Add the Greek yogurt and tahini to a mixing bowl. Whisk until well combined and then add the lemon juice, water, garlic, and salt and whisk again until smooth. Add more lemon juice to taste or more water to thin if needed.

Cook the chicken

Remove the chicken from the fridge and preheat oven to 425 degrees. Spray a sheet pan with avocado oil spray and then transfer the chicken to the sheet pan and spread in an even layer. Bake the chicken for 15-20 minutes until browned and and fully cooked, tossing halfway through. Remove from the oven.

Assemble the bowls

Build your bowls with a base of romaine and mixed greens, add the toppings, and chicken. Drizzle over tahini sauce and serve.

Nutrition

• Serving Size: 1 bowl
• Calories: 304
• Total Fat: 22.4 g
• Saturated Fat: 4.1 g
• Trans Fat: 0 g
• Cholesterol: 57.2 mg
• Sodium: 3560.1 mg
• Total Carbohydrate: 12.3 g
• Dietary Fiber: 1.2 g
• Total Sugars: 6.4 g
• Protein: 16.3 g