Sheet Pan Chicken Shawarma Plate

Name: Sheet Pan Chicken Shawarma Plate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 680g (1.5 lb) boneless skinless chicken thighs; 1 large red onion, cut into wedges; 1 large zucchini, sliced into half-moons (200g); 1 red bell pepper, cut into strips (150g); 2 tablespoons olive oil; 1 tablespoon cumin; 1 tablespoon smoked paprika; 1 teaspoon turmeric; 1 teaspoon cinnamon; 1/2 teaspoon coriander; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 tablespoons lemon juice; 2 cups (320g) cooked basmati rice

Warmly spiced sheet pan chicken shawarma with roasted vegetables, served with fluffy rice and creamy garlic sauce for a Middle Eastern feast.

PROTEIN 42g

CALORIES 414

P:E RATIO 10.1

TIME 40m

YIELD 4

Sliced shawarma-spiced chicken with roasted vegetables on a bed of basmati rice with garlic sauce

P:E 10.1

ELITE DENSITY

680g (1.5 lb) boneless skinless chicken thighs 42G PROTEIN

1 large red onion, cut into wedges FLAVOR

1 large zucchini, sliced into half-moons (200g) HIGH FIBER

1 red bell pepper, cut into strips (150g) FLAVOR

2 tablespoons olive oil FLAVOR

1 tablespoon cumin FLAVOR

1 tablespoon smoked paprika FLAVOR

1 teaspoon turmeric FLAVOR

1 teaspoon cinnamon FLAVOR

1/2 teaspoon coriander FLAVOR

1/2 teaspoon salt FLAVOR

1/4 teaspoon cayenne pepper FLAVOR

2 tablespoons lemon juice FLAVOR

2 cups (320g) cooked basmati rice CARB BASE

Storage: Store chicken, vegetables, and rice in separate compartments of meal prep containers for up to 5 days.
Batching: Marinate the chicken for at least 2 hours (or overnight) for the deepest flavor.
Reheat: Microwave for 2 minutes, or reheat in the oven at 350°F for 10 minutes.

EXECUTION STEPS

THE MACRO PREP

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

THE MACRO PREP

In a large bowl, combine chicken thighs with olive oil, cumin, paprika, turmeric, cinnamon, coriander, salt, cayenne, and lemon juice. Toss to coat evenly.

THE MACRO PREP

Arrange marinated chicken on one side of the sheet pan. Place red onion, zucchini, and bell pepper on the other side. Drizzle vegetables with a bit of oil.

HIGH HEAT SEAR

Roast for 22-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender and slightly charred.

STEP 5

Let chicken rest 5 minutes, then slice into strips.

STEP 6

Serve chicken and roasted vegetables over basmati rice with garlic sauce or pickled onions.

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Sheet Pan Chicken Shawarma Plate

INVENTORY LIST

MEAL PREP LOGISTICS

EXECUTION STEPS

THE MACRO PREP

THE MACRO PREP

THE MACRO PREP

HIGH HEAT SEAR

STEP 5

STEP 6

PRIMARY CATEGORY

RELATED INGREDIENTS

FULL EXECUTION PLANS