Sheet Pan Chicken Shawarma Bowls

When you want all the cozy, warm flavors of Middle Eastern food with one-pan convenience, try these Sheet Pan Chicken Shawarma Bowls. They’re made using just one pan so clean up is easy – and they’re packed with veggies.

This post was created in partnership with our friends at Primal Kitchen. 

I’m here for the food.

More specifically, I’m here for these Sheet Pan Chicken Shawarma Bowls. They’re my current obsession. Think: Burrito bowl, but with warm, Middle Eastern-inspired spices like cumin, coriander, paprika, and turmeric. Piled high with roasted veggies, crisp lettuce, crunchy cucumbers, and sweet cherry tomatoes then drizzled with a cilantro-lime sauce.

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And I’m all about that sheet pan life.

What makes these Sheet Pan Chicken Shawarma Bowls the absolute best is that aside from all that deliciousness packed into one bowl, they’re made entirely on one sheet pan. So clean up is a breeze.

And they can be prepped ahead on the weekend for an easy reheat-and-eat kind of meal (goodbye, boring lunches) or you can prep all of the veggies and marinate the chicken so it’s ready to bake when you need to get a hot meal on the table with next to no fuss.

And all about the sauce, too.

By themselves, these Sheet Pan Chicken Shawarma bowls are amazing. But adding a drizzle of Primal Kitchen Cilantro-Lime Dressing & Marinade takes them over. the. top.

Made with avocado oil, this dressing and marinade doubles as creamy sauce that delivers big flavor from cilantro and lime that pairs well with the spices in this dish and just about any kind of taco-y Mexican dish you can think of (like our Slow Cooker Carnitas, Slow Cooker Beef Barbacoa, One-Dish Chicken Fajita Bake, Taco-Stuffed Sweet Potatoes, and more). 

Grab a bottle (or three) of Primal Kitchen Cilantro-Lime Dressing & Marinade and save 10% on your entire order when you use code: REALFOODRDS at checkout.

Keepin’ it clean.

Did I already mention that these Sheet Pan Chicken Shawarma Bowls are easy on the dishes? I probably did since that’s a pretty big priority in my life right now (and pretty much always). Lining the baking sheet with parchment paper makes clean up ridiculously easy.

The Bowl Life Is the Best Life.

As I previously proclaimed in this recipe for these Mediterranean Steak Bowls, food in bowls somehow tastes 110% better. Unless, of course, you’re a food segregator and then you’d probably disagree with that statement.

But I am not. I’m a food combiner. I love when all of the flavors and textures combine together making every bite more interesting than the last. Which is exactly what you get with these Sheet Pan Chicken Shawarma Bowls once you fill your bowl with the chicken, veggies, and cauliflower rice hot from the oven then top it with cool, crunchy veggies and drizzle it with sauce and a generous squeeze of fresh lemon juice you’ll understand what I mean.

Need a Whole30-friendly or egg-free option?

Since the Primal Kitchen Cilantro-Lime Dressing and Marinade does contain honey, it’s not Whole30-friendly, but don’t worry, we’ve got you covered with a homemade version featuring Primal Kitchen Avocado Oil Mayo that IS Whole30-friendly in the ‘Notes’ section of the recipe below.

And if you need an egg-free option, just replace the mayo with plain yogurt (see ‘Notes’ below for the full recipe).

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Let's Get Cookin'

Sheet Pan Chicken Shawarma Bowls

Part salad, part entree, these Sheet Pan Chicken Shawarma Bowls with Cilantro-Lime Dressing are hard to beat when you’ve got a hankering for an easy, takeout-inspired one-pan meal.

• Author: Jessica Beacom
• Prep Time: 20 mins
• Cook Time: 30-35 mins + Time to marinate
• Total Time: 50-55 mins
• Yield: Serves 4 1x
• Cuisine: Whole30, Paleo, Nut-Free

Print Recipe

★★★★★ 5 from 7 reviews

Ingredients

• 1½ lbs. boneless, skinless chicken thighs
• 3 cloves garlic, minced
• 2 tsp. ground cumin
• 1 tsp. ground coriander 
• 1½ tsp. paprika (may substitute smoked paprika)
• ½ tsp. turmeric
• 1 tsp. salt
• ¼ tsp. black pepper
• 3 Tbsp. Primal Kitchen Avocado Oil, divided (may substitute olive oil)
• Juice of ½ lemon
• ½ medium red onion, thinly sliced lengthwise
• 2 small bell peppers, any color
• 4 cups riced cauliflower (~16 ounces)
• 4 cups chopped romaine lettuce
• 1 cup grape or cherry tomatoes, halved
• 1 small cucumber, diced
• Handful of chopped, fresh cilantro (optional) 
• ⅓ cup Primal Kitchen Cilantro-Lime Dressing and Marinade*

Instructions

1. Place the chicken in a zip-top bag or container with a lid. Combine garlic, cumin, coriander, paprika, turmeric, salt and pepper in a small bowl. Add 2 Tbsp. oil and juice of ½ lemon and stir to combine. 
2. Pour marinade over chicken and massage to coat well. Refrigerate for at least 30 minutes and up to 48 hours. 
3. When ready to cook, preheat the oven to 375℉. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. 
4. Remove chicken from marinade, discard any excess marinade. Place chicken in a single layer on one end of the baking sheet and bake for 15 minutes. 
5. Remove pan from the oven, add peppers and onions to the middle of the baking sheet and the riced cauliflower to the end opposite the chicken. Drizzle cauliflower with remaining 1 Tbsp. oil and toss gently to coat. Sprinkle veggies with a pinch of salt. 
6. Return the pan to the oven. Bake an additional 15-20 minutes or until chicken is cooked through (165℉ on an instant-read thermometer) and veggies are tender. 
7. Remove pan from the oven. Serve chicken and peppers over cauliflower rice along with chopped lettuce, tomatoes, and cucumbers. Drizzle with Primal Kitchen Cilantro-Lime Dressing, sprinkle with chopped cilantro (if using) and serve with lemon wedges. 

Notes

*Homemade or Whole30-compliant option: Combine ⅓ cup Primal Kitchen Avocado Oil Mayo, 1 clove of garlic, peeled and smashed, ½ cup fresh cilantro leaves, ¼ tsp. salt + more to taste, and the juice of ½ lime (about 1½ tsp.) in a blender or food processor and blend/process until smooth.

*Egg-Free Option (contains dairy): Combine ⅓ cup plain yogurt, 1 clove of garlic, peeled and smashed, ½ cup fresh cilantro leaves, ¼ tsp. salt + more to taste, and the juice of ½ lime (about 1½ tsp.) in a blender or food processor and blend/process until smooth.

Nutrition

• Serving Size: ¼ recipe (includes dressing)
• Calories: 435
• Sugar: 10g
• Sodium: 734mg
• Fat: 27g
• Saturated Fat: 5g
• Carbohydrates: 22g
• Fiber: 7g
• Protein: 33g

Are you a fan of one-dish or sheet pan meals? Share your favorite sheet pan creations in the comments below.

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This post was made possible by our friends at Primal Kitchen. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.