Chicken Shawarma Sheet Pan

because sheet pan meals are my hero

Happy Thursday, meal prep fam! It’s the best day of the week- meal plan day! This week, ALL subscribers get the new recipe for this Chicken Shawarma Sheet Pan. The spicy, flavorful chicken and veggies are so easy- just dump on the sheet pan and set a timer. The yogurt dill sauce makes it cool and creamy and just the yummiest lil meal prep ever.

For my paid subscribers- the meal plan for this week is sooo good with lots of my favorite recipes. A mix of refreshing, springy and comforting deliciousness. You’re going to love it.

Get this prep done in an hour! Scroll to the bottom for the PDF of the meal plan, recipes, and grocery list.

YOUR MEAL PLAN

Meal Plan- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!

Want the recipes and grocery list for the meal plan? Paid subscribers get it as a beautifully organized PDF at the bottom of this newsletter. Become a paid subscriber for just $6 per month to get this amazing resource every week and say goodbye to meal planning forever!

Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!

THE RECIPE

Chicken Shawarma Sheet Pan

Macros per serving:

411 cal, 17g fat, 30g carb, 3g fiber, 35g protein

(I used 1.25lb chicken breast and 75g cooked rice per serving)

Servings: 4 servings

Time: 30 minutes

Tools:

• Sheet pan

• Foil

• Cutting board

• Knife

Ingredients:

• 3 garlic cloves, minced

• 2 tbsp oil

• 1 tbsp lemon juice

• 2 tsp cumin

• 2 tsp paprika

• 1/2 tsp turmeric

• 1/4 tsp cinnamon

• 1/4 tsp cayenne

• 1.5 tsp salt

• 1-1.5 lb chicken breast

• 1 bell pepper

• 2 zucchinis

• Rice

Yogurt Dill Dressing

• 5 oz Greek yogurt (one small container)

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 garlic clove minced

• ¼ tsp salt

• ¼ tsp dried dill

Instructions:

1. Preheat the oven to 400 degrees. Line a baking sheet with foil.

2. Mix together the minced garlic, oil, lemon juice, cumin, paprika, turmeric, cinnamon, cayenne, and salt. 

3. Slice the pepper and zucchini and add them to the sheet pan.

4. Slice the chicken breast against the grain. Add to the sheet pan. Add the sauce and mix with the chicken and veggies until coated.

5. Spread in an even layer and bake for 15-20 minutes. You can broil it for a minute or two, but keep your eye on it!

6. While it’s baking, make the rice and mix together the ingredients for the yogurt dill sauce.

7. Serve with the rice and yogurt dill dressing.

LAZY VERISION

• Use a microwavable rice packet

• Skip the dressing and just use greek yogurt.

SUBSTITUTIONS

• Dairy free: use plain coconut yogurt in place of the greek yogurt. Or buy a dairy free tzatziki- Trader Joe’s has one!

• If you want more veggies, you can add shredded cabbage as a topping.

• Whole30- skip the dressing, use cauliflower rice instead of rice

• Sub for zucchini: 1 bunch of asparagus

STORAGE

• Allow everything to come to room temp and then store in airtight containers. Store the dressing separately- I like using these containers.

REHEATING

• Reheat for 1-2 minutes, stirring halfway through. Remove the container with the dressing first!

REDUCE FOOD WASTE

• Leftover cooked rice? Freeze it! Let it cool then store in a freezer bag in the freezer.

GROCERY LIST

PRODUCE

• 1 bell pepper

• 2 zucchinis

• 4 cloves garlic

MEAT/DAIRY

• 1-1.5 lb chicken breast

• 5 oz Greek yogurt (one small container)

PANTRY

• 2 tbsp lemon juice

• Rice (I did 300g cooked, about 3/4 cup uncooked)

SPICES/STAPLES

• 2 tsp cumin

• 2 tsp paprika

• 1/2 tsp turmeric

• 1/4 tsp cinnamon

• 1/4 tsp cayenne

• ¼ tsp dill

• Salt

• Oil

MACROS

Per serving, 4 servings total.

411 cal, 17g fat, 30g carb, 3g fiber, 35g protein (I used 1.25lb chicken breast and 75g cooked rice per serving)

If you want the PDF of the meal plan, all the recipes for the week and a complete grocery list, sign up as a paid subscriber!