Gluten Free
Shawarma Chicken Sheet Pan Dinner
Prep
15 minutes
Cook
30 minutes
Yield
4
This delicious Chicken Sheet Pan Dinner is inspired by shawarma. It is full of flavor from the aromatic spices, creamy garlic sauce, and tangy pickled turnips. You'll love it for an easy dinner!
If there is one thing I love is a Chicken Sheet Pan Dinner. I love a meal that requires minimal dishes, and quick prep and is healthy, and wholesome without all the work. This Sheet Pan Dinner is inspired by delicious chicken shawarma. Chicken shawarma is a popular Middle Eastern dish traditionally made on a big rotisserie spit. However, I know we don’t all have giant spits at home or the time to let the meat slowly cook for hours upon hours for dinner, so this quick Chicken Sheet Pan Dinner is the perfect spin to it for an easy weeknight meal.
❤️ Why You’ll Love Chicken Sheet Pan Dinner
- Flavorful: If there is one thing about Shawarma, it is the juicy chicken that is loaded with flavor. This Chicken Sheet Pan Dinner has many spices, creamy garlic sauce, and tang from the pickled turnips. It’s perfection!
- Easy: A sheet man meal should be easy and this dish is that. Prep this in just 15 minutes for an easy meal that’s perfect for the whole family or meal prep.
- Healthy: This meal has healthy protein and veggies. You can feel confident with fueling your body with it as it’s loaded with vitamins and nutrients.
🍲 Ingredients
Better Than Bouillon – If you’ve been following me you know I love Better Than Bouillon. It’s a staple in my kitchen and it has been for years. For this recipe, I used their Roasted Chicken Base and Roasted Garlic Base but you could have fun with their different products to enhance the flavor in your recipes.
Pickled Turnips – Pickled turnips are so delicious. They have a tang and crunch that adds texture to this Chicken Sheet Pan Dinner. Typically they are pickled in vinegar, sugar, and spices, and are popular as a side dish, topping for sandwiches/wraps, or great in salads.
👩🍳 How to Make Chicken Sheet Pan Dinner
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- In a small bowl whisk together ¼ cup water, 3 pressed garlic cloves, Better than Bouillon Roasted Chicken Base, Better than Bouillon Roasted Garlic Base, 2 tbsp garlic powder, 2 tsp ground cloves, 2 tsp ground cinnamon, 2 tsp ground nutmeg, 2 tsp ground chili powder, 2 tsp dried oregano, 1 tbsp ground allspice, 1 tbsp ground pepper and 4 tbsp olive oil. Set aside.
- To the sheet pan with parchment paper add the sliced chicken and drizzle the spice mixture over it, toss to coat everything well. Next add the sliced red pepper, sliced red onion, pieces of zucchini and baby tomatoes. Drizzle with olive oil and season generously with salt and pepper; toss to coat everything well and the spread out on the pan.
- Cook for 25 minutes, until the chicken is cooked through. If you want some ‘char’ on the chicken and vegetables, broil on low for 5 minutes at the end.
- Assemble the final dish: Use a large cutting board or sheet pan and line with parchment paper. Assemble the garlic sauce, hummus, pickles, pickled turnips, black olives and fresh parsley around the edges of the board or sheet pan, leaving a spot in the middle for the cooked chicken, cooked peppers, cooked onion, cooked tomatoes and cooked zucchini. Serve family style (reference the recipe photos for serving inspiration.
🪄 Tips and Tricks
- Choose the Right Sheet Pan: A rimmed baking sheet is essential for making a sheet pan dinner because it’ll prevent the juice from spilling over in the oven.
- Don’t Overcrowd: Avoid overcrowding your baking sheet so your dish cooks evenly.
- Parchment Paper: Use parchment paper to line your baking sheet to help make clean-up easier.
- Get Creative: Sheet pan meals are so flexible and can be a great way to use up veggies in your pantry or fridge. Get creative with this dish!
🗒 Variation
If you love this sheet pan dinner, save these other sheet pan dinners for easy weeknight dinner options:
🗒 Best served with
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. This is a great dish to meal prep on a Sunday so you have a healthy dish to eat all week that’s good for you and tastes great.
🤔 Common Questions
You can really use whatever you wish. Thighs, breasts, and drumsticks all work great. Use whatever is cheapest or that you have on hand.
You want the chicken juices to run clear when you cut into it. It should also be off-white/white vs. pink when you cut into a thick part of the meat.
This dish does make excellent meal prep but if you are just looking to cut down on the prep time, you can marinate the meat and pre-cut the veggies.
Shawarma Chicken Sheet Pan Dinner
Ingredients
For the chicken
- 1-1.5 lb boneless skinless chicken thighs, sliced into 1 inch pieces
- 1/4 cup water
- 3 garlic cloves, pressed
- 1 tbsp Better than Bouillon Roasted Chicken Base
- 2 tsp Better than Bouillon Roasted Garlic Base
- 2 tbsp garlic powder
- 2 tsp ground cloves
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp ground chili powder
- 2 tsp dried oregano
- 1 tbsp ground all spice
- 1 tbsp ground pepper
- 4 tbsp extra-virgin olive oil
For the vegetables
- 1 large red onion, sliced ½ inch pieces OR in wedges (you pick!)
- 2 red peppers, sliced ½ inch pieces
- 1 small zucchini, cut into half moons
- 1 baby tomatoes
- olive oil
- salt and pepper
For serving
- 1 cup garlic sauce (we love Toom garlic sauce)
- 1 cup hummus
- 4 pitas
- 1 cup chopped or sliced dill pickles
- 1 cup black olives
- 1 cup pickled turnips
- 1/2 cup fresh parsley
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- In a small bowl whisk together ¼ cup water, 3 pressed garlic cloves, Better than Bouillon Roasted Chicken Base, Better than Bouillon Roasted Garlic Base, 2 tbsp garlic powder, 2 tsp ground cloves, 2 tsp ground cinnamon, 2 tsp ground nutmeg, 2 tsp ground chili powder, 2 tsp dried oregano, 1 tbsp ground all spice, 1 tbsp ground pepper and 4 tbsp olive oil. Set aside.
- To the sheet pan with parchment paper add the sliced chicken and drizzle the spice mixture over it, toss to coat everything well. Next add the sliced red pepper, sliced red onion, pieces of zucchini and baby tomatoes. Drizzle with olive oil and season generously with salt and pepper; toss to coat everything well and the spread out on the pan.
- Cook for 25 minutes, until the chicken is cooked through. If you want some ‘char’ on the chicken and vegetables, broil on low for 5 minutes at the end.
- Assemble the final dish: Use a large cutting board or sheet pan and line with parchment paper. Assemble the garlic sauce, hummus, pickles, pickled turnips, black olives and fresh parsley around the edges of the board or sheet pan, leaving a spot in the middle for the cooked chicken, cooked peppers, cooked onion, cooked tomatoes and cooked zucchini. Serve family style (reference the recipe photos for serving inspiration.
Notes
- Serve with your favourite pits or use one of our pita recipes:
- Mix and match the dips of your choosing; if you want, serve with your favourite dip.
- If you love this recipe, try our Greek Chicken Gyros (Authentic Cooking Method) or Sheet Pan Steelhead Trout Recipe
