Let’s talk about BOWLS. You guys know these are my favorite – and these new Sheet Pan Chicken Shawarma Bowls are sure to be a new favorite at your house too! I created a whole hastag (#powerbowlswithdana) on Instagram and a whole category on the blog for them, because they’re just the best. My favorite lately has been a mediterranean-style bowl with all the fixins’. Maybe because my family went to Greece earlier this summer and brought me back the most bangin’ olive oil and I coudln’t help but live vicariously through their pictures and videos as they ate all the amazing fresh Greek food and cheese and vegetables and all the things…

…and maybe because I’m just obsessed with Cava grille. It’s fine. It’s just like Chipotle for mediterranean food. I could probably eat there every single day and not get bored. In fact, I just ran out of these leftovers, so I am going there for lunch today with some friends.

This shawarma marinade though. SO good you guys. The slight sweetness from the honey perfectly balances out the slightly spicy cumin, paprika, and garlic combo and leaves the chicken super juicy. Amazing.

It can be a little time consuming to make all the ingredients for these bowls separately, so I wanted to make it easy on you guys by doing a sheet pan-style prep for the majority of the main ingredients; the chicken, sweet potatoes, and broccoli.

Then, while those are in the oven, you can prep the other goodies. If you caught my favorite pickled onion slaw on the blog last week, those leftovers are the BEST in this bowl and and I highly recommend adding those! While you’re at it, whip up some balsamic tomato and cucumber salad or my Summer Greek Tomato Salad to add to the bowl too! 

Sheet Pan Chicken Shawarma Bowls

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Dana: Real Food with Dana

Serves: 4-6 servings

Ingredients

• 1½ lbs chicken thighs
• 2 large sweet potatoes
• 2 Tbsp olive oil
• 1 Tbsp honey
• 1 Tbsp lemon juice
• 1 Tbsp minced garlic
• 1 Tbsp paprika
• 2 tsp cumin
• 1 tsp onion powder
• 1 tsp sea salt
• Fresh ground black pepper
• 1 head broccoli
• 1 Tbsp olive oil

For Serving:

• the best pickled onion slaw
• Tomato and Cucumber salad OR Greek Tomato Salad
• Feta cheese
• Kalamata olives
• Hummus

Directions

1. Combine the ingredients for the marinade (olive oil, honey, lemon juice, garlic, paprika, cumin, onion powder, sea salt and pepper) in resealable plastic bag or a large glass bowl. Whisk until the ingredients are well incorporated. Add the chicken and coat on both sides. Seal the bag or bowl and stick it in the fridge to mariante.
2. Marinate for an hour, or up to 8 hours (overnight). If you don't have time to marinate, that's fine too - marinating just packs more of a flavor punch.
3. When you're ready to cook, preheat the oven to 425F.
4. Chop up the sweet potatoes in large, ½ inch thick half-moons. Toss the sweet potatoes in the marinade with the chicken and spread onto a prepared baking sheet.
5. Once the oven is hot, add the sheet pan. Set the timer for 45 minutes.
6. Meanwhile, chop up the broccoli in to large florets. Toss the broccoli in the remaining marinade and add 1 Tbsp olive oil, and a little salt and pepper to taste.
7. At 20 minutes, take the sheet pan out and scatter the broccoli evenly around the pan. Return to the oven for the remaining 25 minutes.
8. Once done, assemble the bowls: cut up the chicken, serve with sweet potatoes, broccoli, tomato-cucumber salad, pickled onions, your favorite olives, and feta cheese! Add in some hummus if you love it too.

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