gluten-free | whole30 | dairy-free
+ chicken thighs + garlic + cumin + coriander + paprika + turmeric + salt & pepper + avocado oil + lemon
+ red onion + bell peppers + riced cauliflower + romaine lettuce + cherry tomatoes + cucumber + fresh cilantro + Cilantro-Lime Dressing
Marinate the chicken for 30 minutes. Place on baking sheet and bake for 15 minutes at 375.
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.
Serve the chicken and peppers over cauliflower rice along with chopped lettuce, tomatoes, and cucumbers.
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!
A flavorful and delicious weeknight dinner!