Sheet Pan Chicken Shawarma with Sweet Potatoes
Sheet Pan Chicken Shawarma is hitting the easy button with dinner. Only 30 minutes and a sheet pan is all you need! Paleo and Whole30 compliant.
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
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Preheat the oven to 425 degrees. Prepare a large sheet pan by gently greasing with cooking spray. Set aside.
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Peel the sweet potatoes and dice up into even chunks. Place around the outside edges of the pan, and evenly space the potatoes.
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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.
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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.
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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.
Recipe Notes
*You can also use regular chicken breast, and then slice into smaller pieces.