Print
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

Ingredients

  • 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  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  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