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Sheet Pan Chicken Shawarma Bowls with Cucumber Chickpea Salad & Dill Rice
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Sheet Pan Chicken Shawarma Bowls with Cucumber Chickpea Salad & Dill Rice

55 minServes 6Nutri-Score C€€
from @cookwithauds22 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken thighs (boneless, skinless)Meat900 g
  • plain Greek yogurtDairy360 ml
  • tomato pastePantry30 ml
  • lemon (juiced)Produce1 piece
  • garlic (minced)Produce9 pieces
  • smoked paprika (1 tbsp for the marinade, 2 tsps for the chickpeas)Spices3 pieces
  • oregano (dried)Spices3 pieces
  • cumin (ground)Spices2.5 pieces
  • cinnamon (ground)Spices0.5 pieces
  • onion powderSpices6 pieces
  • saltSpices4.5 pieces
  • black pepperSpices4 pieces
  • garlic powderSpices2 pieces
  • chickpeas (canned, drained and rinsed)Pantry440 g
  • parsley (chopped)Produce15 g
  • green onions (sliced)Produce1 piece
  • cucumber (diced)Produce1 piece
  • feta (crumbled)Dairy140 g
  • jasmine rice (cooked)Grains400 g
  • butterDairy45 g
  • dill (chopped)Produce10 g
  • garlic naan breadBakery4 pieces

per serving

Nutrition

578kcal

Carbs
57 g
Proteins
39 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Mixing bowl
  • Saucepan

step by step

Method

  1. Marinate the chicken

    • In a bowl, whisk the Greek yogurt, tomato paste, lemon juice, garlic, smoked paprika, oregano, cumin, cinnamon, onion powder, salt and black pepper.
    • Add the chicken thighs and coat well in the marinade.
    • Cover and refrigerate.
    Step 1

  2. Roast the chicken and chickpeas

    • Preheat the oven to 200 °C.
    • Spread the marinated chicken on a sheet pan and roast.
    • Toss the chickpeas with smoked paprika and garlic powder, then add to the pan and roast until the chicken is cooked through.
    Step 2

  3. Make the cucumber chickpea salad

    • In a bowl, combine the roasted chickpeas, diced cucumber, parsley, green onions and crumbled feta.
    • Toss with a little of the remaining yogurt dressing until creamy.
    Step 3

  4. Cook the dill rice

    • Melt the butter in a saucepan.
    • Add the cooked jasmine rice and chopped dill and stir until buttery and heated through.
    Step 4

  5. Assemble the bowls

    • Slice the roasted chicken.
    • Divide the dill rice between bowls and top with the chicken and the cucumber chickpea salad.
    • Serve with warm garlic naan.
    Step 5
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