Sheet Pan Dinner on Repeat
I have come to love chicken shawarma since it’s become popular here in Detroit some years ago. It has introduced me to Mediterranean cuisine, and I was obsessed. The fresh veggies, bright sauces, earthy dips, and exotic spices all drew me in. In true form, I researched recipes and tried all things mediterranean.
On my wellness journey, Mediterranean foods were encouraged because they are fresh and healthy. I came across a sheet pan dish on Weight Watchers that looked simple but good, and quick.
This simple chicken shawarma sheet pan meal was so easy, it was a good weeknight dinner. I did add garam masala to the chicken and tzatziki sauce for the yogurt. It was refreshing and very fulfilling, not to mention healthy. I would totally make this recipe again.
Ingredients
Cooking spray
4 spray(s)
Uncooked skinless boneless chicken breast
1 pound(s), cut into strips
Olive oil
1 Tbsp
Ground cumin
1 tsp, divided
Kosher salt
1 tsp, divided
Ground coriander
½ tsp
Smoked paprika
½ tsp
Garlic
4 clove(s), grated, divided
Plain fat free Greek yogurt
½ cup(s)
Tahini
1½ Tbsp
Fresh lemon juice
1 Tbsp
Cucumber
2 cup(s), sliced
Cherry tomatoes
2 cup(s), quartered
Instructions
Place a sheet pan in the oven and preheat to 425°F.
In a medium bowl, toss the chicken with the oil, 3⁄4 tsp each cumin and salt, the coriander, paprika, and three-quarters of the garlic until the chicken is evenly coated. Carefully remove the hot pan from the oven and coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast until the chicken is lightly browned and cooked through, 12 to 15 minutes, stirring halfway through.
Meanwhile, in a small bowl, stir the yogurt, tahini, lemon juice, and remaining 1⁄4 tsp each cumin and salt. Serve the chicken with the sauce, cucumbers, and tomatoes.
Serving size: about 1⁄2 cup chicken, 2 tbsp sauce, and 1⁄2 cup vegetables
If you want something quick, try this recipe and let me know how it turns out!
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