sheet pan chicken shawarma

Bowls

gluten-free | whole30 | dairy-free

+ chicken thighs + garlic + cumin + coriander + paprika + turmeric + salt & pepper + avocado oil + lemon

INGREDIENTS

+ red onion + bell peppers + riced cauliflower + romaine lettuce + cherry tomatoes + cucumber + fresh cilantro + Cilantro-Lime Dressing

FOR THE BOWLS:

Marinate the chicken for 30 minutes. Place on baking sheet and bake for 15 minutes at 375.

STEP 1:

Remove from the oven, add peppers & onions to the middle, riced cauliflower to the end opposite the chicken. Drizzle with oil. Bake another 15-20 minutes.

STEP 2:

Serve the chicken and peppers over cauliflower rice along with chopped lettuce, tomatoes, and cucumbers.

STEP 3:

Part salad, part entree, these Sheet Pan Chicken Shawarma Bowls with Cilantro-Lime Dressing are hard to beat when you've got a hankering for an easy, takeout-inspired meal!

DINNER BOWLS

A flavorful and delicious weeknight dinner!

GIVE THIS RECIPE A TRY!