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This chicken shawarma sheet pan dinner will be your weeknight go-to. Spiced chicken, veggies, and chickpeas are roasted in one pan for easy cooking and cleanup. Serve it with Instant Pot freezer rice, sourdough flatbreads, or enjoy as is.
Recipe Overview: Chicken Shawarma Sheet Pan Dinner
- Ready In: 45 minutes
- Serves: 4
- Calories: 437 kcal per serving (approximately)
- Main Ingredients: Chicken, onion, bell pepper, carrots, chickpeas, spices
- Dietary Notes: Gluten-free, high-protein, high-fiber
- Why You’ll Love It: This chicken shawarma sheet pan dinner is an easy one-pan meal with spiced chicken and roasted vegetables. It is simple to customize and makes a great weeknight dinner with easy cleanup. It’s perfect for meal prep and freezer meals!
SUMMARIZE & SAVE THIS RECIPE ON
This chicken shawarma sheet pan dinner is one of my family’s favorite meals right now. And it’s one of my favorites to cook because it is so easy.
Tender chicken, roasted vegetables, and warm shawarma spices cook together on one sheet pan for an easy weeknight meal. It’s great for meal prep during your Sunday reset or even as a freezer meal.
It’s delicious with a side of lemon cucumber salad or even topped with lacto-fermented salsa. And of course, we love it with sourdough flatbreads.
This recipe is an adaptation of SkinnyTaste’s chicken shawarma sheet pan. I adjusted the ingredients based on my family’s favorite version.
Jump to:
- Recipe Overview: Chicken Shawarma Sheet Pan Dinner
- Why You’ll Love This Recipe
- Ingredients
- Variations
- How To Make Chicken Shawarma Sheet Pan Dinner
- 5 Instant Pot Recipes That Save Time
- Tips for Success
- Serving Suggestions
- Storing
- Chicken Shawarma Sheet Pan Dinner FAQs
- More Easy Dinners
- Chicken Shawarma Sheet Pan Dinner
Why You’ll Love This Recipe
Easy: This recipe is just three steps: chop, roast, and enjoy. It’s so easy!
Quick Cleanup: Everything cooks on one sheet pan, so cleanup is a breeze.
Delicious: The spices give a warm, savory flavor that is absolutely delicious.
Customizable: You can change the vegetables, spices, sauces, and sides based on what you have on hand.
Ingredients
Chicken: I used chicken breast, but you can also use chicken thighs.
Bell Pepper: Use a red, yellow, or orange bell pepper. A green bell pepper will work, but it isn’t quite as sweet.
Carrots: You’ll need two large carrots.
Chickpeas: Use a 15-ounce can of chickpeas. I love roasted chickpeas, so sometimes, I double up.
Spices: You will need smoked paprika, cumin, garlic powder, onion powder, oregano, cinnamon, and cinnamon.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Spicy: Add crushed red pepper flakes or cayenne to the seasoning blend.
Lemon Herb: Add lemon juice and fresh herbs like parsley or dill before serving.
Herb: Add fresh herbs or freeze-dried herbs when serving.
How To Make Chicken Shawarma Sheet Pan Dinner
Step 1: Gather the ingredients. Preheat the oven to 425° F and line a large baking sheet with parchment paper.
Step 2: In a large bowl, add the chicken, onion, bell pepper, and chickpeas.
Then, drizzle with the olive oil and add the spices.
Use a wooden spoon or stiff spatula to combine, making sure the chicken and veggies are evenly coated.
Step 3: Transfer the mixture to the prepared baking sheet and roast for 30-35 minutes or until the largest pieces of chicken reach an internal temp of 165° F.
Step 4: Serve as is or with tzatziki sauce on sourdough flatbreads or sourdough tortillas. Enjoy!
Tips for Success
- Cut the veggies into similar-sized pieces so they roast evenly.
- Avoid overcrowding the pan. If needed, you can use two smaller sheet pans.
- If your mixing bowl is small, add half of the olive oil and spices first, stir, then add the remaining half to coat the chicken and vegetables evenly.
- Double this recipe for meal prep.
- To save time, chop the chicken and vegetables ahead of time. You can even season everything and store it in the fridge until you are ready to cook.
Serving Suggestions
Flatbreads or Pita: Serve with sourdough flatbreads or pita for a simple dinner. Leftovers are also delicious in a sourdough discard tortilla.
Rice: Instant Pot freezer rice pairs great, especially on busy nights. You can also use Instant Pot millet.
Salad: Serve with cucumber salad with lemon dressing or a simple side salad.
Sauce: Drizzle with tzatziki sauce, white sauce, or your favorite condiments.
Storing
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or in a skillet over medium heat until warmed through.
- Freeze in an airtight container for up to 3 months.
Chicken Shawarma Sheet Pan Dinner FAQs
Yes, you can marinate the chicken and prep the vegetables up to 24 hours in advance.
Bell peppers, onions, potatoes, zucchini, carrots, and cauliflower all work well.
For this recipe, I recommend using fresh veggies. Frozen vegetables can release extra moisture. Plus, they are often chopped smaller, so they may overcook before the chicken is done.
This recipe doesn’t include any spicy ingredients. But it is heavily seasoned and has potent spiced flavors. You can always add crushed red pepper or cayenne pepper.
More Easy Dinners
If you tried this Chicken Shawarma Sheet Pan recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y’all!
Chicken Shawarma Sheet Pan Dinner
Equipment
- Sheet Pan
Ingredients
- 2 pounds chicken breast, cut into 1-inch pieces
- 1 large onion, cut into 1-inch pieces
- 1 bell pepper (yellow, orange, or red), cut into 1-inch pieces
- 2 carrots, peel and cut into 1/4-inch rounds
- 15 ounce canned chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- salt and pepper to taste
Instructions
- Preheat the oven to 425° F and line a large baking sheet with parchment paper.
- In a large bowl, add the chicken, onion, bell pepper, and chickpeas. Then, drizzle with the olive oil and add the spices. Use a wooden spoon or stiff spatula to combine, making sure chicken and veggies are evenly coated.2 pounds chicken breast, 1 large onion, 1 bell pepper (yellow, orange, or red), 2 carrots, 15 ounce canned chickpeas, 2 tablespoons olive oil, 2 teaspoons smoked paprika, 2 teaspoons cumin, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon ground cinnamon, salt and pepper to taste
- Transfer the mixture to the prepared baking sheet and roast for 30-35 minutes or until the largest pieces of chicken reach an internal temp of 165° F.
- Serve as is or with tzatziki sauce on sourdough flatbreads and enjoy!
Notes
- Cut the veggies into similar-sized pieces so they roast evenly.
- Avoid overcrowding the pan. If needed, you can use two smaller sheet pans.
- If your mixing bowl is small, add half of the olive oil and spices first, stir, then add the remaining half to coat the chicken and vegetables evenly.
- Double this recipe for meal prep!
- To save time, chop the chicken and vegetables ahead of time. You can even season everything and store it in the fridge until you are ready to cook.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
