This post may contain affiliate links. Please see our disclosure policy.
Sheet Pan Chicken Shawarma with Sweet Potatoes makes weeknight dinner a total breeze! This healthy and flavorful meal comes together in under 30 minutes with minimal ingredients. You will love that it’s packed with lean protein, veggies, and bold Middle Eastern flavors!! It’s just one of the many sweet potato recipes I love to make.
Why You’ll Love This Sheet Pan Meal
Fresh off vacation, I love getting back on track with simple sheet pan meals.
As a nutritionist, I recommend these dinners all the time! They are my go-to for busy weeknights because they’re easy, fast, and full of nutrients. Sheet pan meals are perfect for packing in veggies, lean protein, and healthy fats, all with minimal cleanup.
I know how much you all love easy sheet pan dinners, and I’ve had plenty of requests to share more of them. Two of my favorites are the Pomegranate Chicken and Brussels Sprouts and the Chipotle Steak Fajitas. To mix things up a bit, I decided to bring in some Middle Eastern flair, and Chicken Shawarma was the perfect fit!!
How to make Sheet Pan Chicken Shawarma:
The best part? This meal is so simple to make.
Step 1: Marinate the chicken
Toss chicken breast tenders in a quick marinade of avocado oil, lemon juice, garlic, cumin, paprika, sea salt, and cayenne pepper. Let it sit while you prep the veggies.
Quick Tip: Marinate for at least 10 minutes to boost flavor. You can even prep this the night before for an even faster weeknight dinner!!
Step 2: Prep the sweet potatoes
Cube the sweet potatoes and spread them around the edges of your sheet pan. This helps them roast evenly and get slightly crisp instead of steaming in the center.
Quick Tip: Cut all vegetables to a similar size so everything cooks evenly. Toss with a little extra oil and salt for golden, caramelized edges!!
Step 3: Roast everything
Roast the sweet potatoes for about 15 minutes, then add the marinated chicken and sliced red onions. Roast at a lower temperature for another 20-25 minutes until the chicken is cooked and the veggies are tender.
Quick Tip: Halfway through roasting, give the pan a gentle toss to ensure even cooking and browning!!
Extra Quick Hacks & Flavor Boosts
- Use a rimmed sheet pan to prevent juices from spilling.
- Swap chicken breast for thighs for juicier meat.
- Add extra veggies like bell peppers, zucchini, or cherry tomatoes.
- Sprinkle chopped fresh parsley or cilantro over the top for freshness.
- Finish with a squeeze of lemon juice for a bright, vibrant flavor.
- Want a little heat? Add a pinch of smoked paprika or chili flakes!!
Serving Suggestions
I love it as a bowl with Cauliflower Rice Tabbouleh for an extra veggie boost!!
Quick Tip: Serve with warm pita or a simple side salad if you want a heartier meal. It also works great as a wrap or sandwich filling for lunch the next day!!
Meal Prep Tip
Sheet Pan Chicken Shawarma is perfect for meal prep. Make a batch ahead, store in the fridge, and enjoy for easy lunches or quick dinners throughout the week!!
Quick Tip: Store chicken and veggies separately if you want them to stay crisp when reheating. Reheat in a hot oven or skillet for best results!!
Sheet Pan Chicken Shawarma with Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- 1.5 lbs chicken breast tenders*
- 1/4 cup avocado oil or olive oil
- 1 lemon, (juice of)
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp sea salt, + more to taste
- 1/4 tsp cayenne pepper, (optional)
- 1/2 large red onion, sliced
- fresh parsley or mint for serving, (optional)
- 2 cups arugula, (optional)
Instructions
- Preheat the oven to 425 degrees. Prepare a large sheet pan by gently greasing with cooking spray. Set aside.
- Peel the sweet potatoes and dice up into even chunks. Place around the outside edges of the pan, and evenly space the potatoes.
- In a bowl, whisk together oil, lemon, paprika, cumin, turmeric, sea salt, and cayenne pepper if using. Gently brush 1-2 tbsp of the oil mixture over the potatoes. Place the potatoes in the oven. Roast for 15 minutes.
- Meanwhile, marinate the chicken in the remaining dressing. After 15 minutes, remove the pan from the oven. Place the marinated chicken and red onion in the middle of the sheet pan. Lower the temperature to 400 degrees. Roast for another 20-25 minutes, or until chicken is cooked through.
- Remove from oven. Serve sweet potatoes, chicken, and onion over arugula (if using), rice, or cauliflower rice. Garnish with parsley or mint. Season with additional salt and pepper to taste, and additional lemon juice. Or try my tahini dressing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious, and I love how few dishes it required! The sprinkle of lemon over the top of the greens made it even more perfect. I used butternut squash because I’ve eaten so many sweet potatoes during Whole30, and they worked perfectly.
This was so delicious!! So much flavor!!
Excellent recipe that saved me on a busy school night. So simple and flavorful. Love the spice combination! Husband loved it and requested it to be in a weekly dinner rotation. Kids all enjoyed it too.
I used chicken thighs (instead of tenders) which I cut into smaller pieces. I doubled the recipe to two sheet pans to feed my bigger family. Thank you!
This was SUPER easy to make and so flavorful! It has even been yummy as lunch=leftovers. Definitely a keeper!
Thank you, Roxanne!
Just made this and it is so, SO delicious. It helps that it’s also super easy and uses ingredients that I already had on hand. Will be repeating this one for sure!!!
This dish was delicious! I served it with fresh sliced cucumber, carrot, and celery on the side as well as fresh watermelon. Highly recommend!
So glad you guys love it, Michelle!