Sheet Pan Chicken Shawarma Bowls
Ingredients
The chicken and marinade
-
1½
lbs.
boneless, skinless chicken thighs
-
3
cloves
garlic, minced
-
1
teaspoon
ground coriander
-
1½
teaspoons
paprika
-
2
teaspoons
ground cumin
-
½
teaspoon
ground turmeric
-
1
teaspoon
fine salt
-
¼
teaspoon
black pepper
-
3
tablespoons
Primal Kitchen Avocado Oil
-
½
lemon
juice
The vegetables
-
½
medium
red onion, thinly sliced
-
2
small
bell peppers, any color, sliced
-
4
cups
riced cauliflower
-
4
cups
chopped romaine lettuce
-
1
cup
grape or cherry tomatoes, halved
-
1
small
cucumber, diced
-
handful
chopped fresh cilantro (optional)
The dressing
-
⅓
cup
Primal Kitchen Cilantro-Lime Dressing and Marinade
Instructions
- Prepare the marinade by combining garlic, cumin, coriander, paprika, turmeric, salt, pepper, 2 tablespoons of oil, and lemon juice in a bowl.
- Place the chicken in a zip-top bag, pour the marinade over it, and massage to coat well. Refrigerate for at least 30 minutes.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Remove the chicken from the marinade and place it on one end of the baking sheet. Bake for 15 minutes.
- While the chicken bakes, prepare the homemade Cilantro-Lime Dressing if using.
- After 15 minutes, add the peppers and onions to the middle of the baking sheet and the riced cauliflower to the opposite end. Drizzle the cauliflower with the remaining oil and sprinkle with salt.
- Return the baking sheet to the oven and bake for an additional 15-20 minutes until the chicken is cooked through and the vegetables are tender.
- Serve the chicken and vegetables over the cauliflower rice with chopped lettuce, tomatoes, and cucumbers. Drizzle with dressing, sprinkle with cilantro, and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
435
Total fat
27g
Total carbohydrates
22g
Total protein
33g
Sodium
734mg
Cholesterol
0mg
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