Easy Shawarma-Inspired Sheet Pan Chicken

Everyone loves a sheet pan meal for its convenience and easy cleanup; what I love most about sheet pan meals are when they transform into something even more delicious, like a sandwich or wrap! That's exactly how I serve this easy Shawarma-inspired sheet pan chicken. Flavorful spices coat cubed chicken breast and onion, which is then quickly roasted at a high temperature to maintain juiciness. Serve this chicken in a bowl alongside rice, or in a pita with yogurt sauce!

Course dinner, lunch

Keyword chicken breast, fakeout takeout, shawarma

Prep Time 5

Cook Time 25

Marinating Time 4

Servings

Calories 312kcal

Author Steph

Equipment

sheet pan
parchment paper

Ingredients

2 lbs chicken breast cubed
1 onion sliced
1 tbsp olive oil
2 tsp cumin
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp coriander
1/2 tsp turmeric
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp paprika
1 tsp kosher salt

Instructions

Cube the chicken and slice the onion.
In a bowl, combine the olive oil and spices.
Toss the chicken and the onion in the spices.
Cover and marinate for 4 or more hours, or overnight.
When ready to cook, preheat the oven to 450F.
Line a baking sheet with parchment paper.
Arrange the chicken and onions on the parchment paper and roast for 20-25 minutes or until cooked through to an internal temperature of 165F.
Optionally, turn the broiler on for 2 minutes to get the outsides of the chicken crispy.

Nutrition