This one-pan meal makes a fantastic batch cook dish and can be dressed a million different ways. I went vaguely Middle-Eastern (hence the shawarma) because what I really wanted was a huge sad bread chicken sandwich that day – but I wanted spicy, and I needed to use up some of the ubiquitous cucumber & tomato I swear just comes with the shopping basket where I live.
Gluten-free, paleo, Whole30
Chicken Shawarma Pan
Preheat your oven to roughly 425F. Prepare a baking sheet with lining.
Toss together:
1 package boneless skinless chicken breasts
3 Tbsp. your favorite oil
4 grated cloves garlic
1 Tbsp. paprika
2 tsp. crushed red pepper flakes
2 Tbsp. zaatar
Juice of 1 lemon
Salt & pepper
Scootch to one side of the pan. Add:
1 sweet potato, cut into 1/4 inch thick rounds
Brush with:
1-2 Tbsp. your favorite oil
Sprinkle:
2 tsp. sesame seeds
2 tsp. cumin
Salt & pepper
Add the lemon halves to the pan
Bake 40-45 mins or until the chicken is cooked and the sweet potato is soft and browned.
There are a number of ways to serve – my favorite combo was with a swirl of hummus on the bottom of a bowl, a side of roasted tomatoes, a whole wheat pita or tortilla, and the salad below.
Combine all ingredients in a small bowl:
2 small cucumbers, chopped
1/2 small red onion, diced
2 small tomatoes, chopped
1 clove garlic, minced
Squeeze of the roasted lemon from the chicken
1 tsp. cumin
Salt & pepper
2 Tbsp. fresh dill, chopped
2 Tbsp. fresh parsley, chopped
Makes about 4 servings
