Next Post
Lemon Rose Shortbread Cookies.
This post may contain affiliate links, please see our privacy policy for details.
Keeping things healthy and delicious with this Sheet Pan Chicken Shawarma with Sesame Sweet Potatoes and Hummus. Middle eastern seasoned chicken, roasted with sesame sweet potatoes, and served up bowl style with hummus, fresh naan, arugula, and even some feta too. This quick cooking, easy sheet pan dinner comes together in just about an hour. It’s colorful, healthy, and beyond good. Incorporate this into your weekly dinner rotation, serve it up at your next dinner party, or prep ahead of time and enjoy for lunch throughout the week.
I figured starting Monday off with a healthy sheet pan recipe would be a welcomed idea by all. Whether you celebrated the Super Bowl or not, it’s always nice to start the week off with something easy, colorful, and delicious. This sheet pan recipe is all of that, and I really could not be more into it. It’s SO GOOD.
I actually made this just this past Friday. I had other plans for today’s post, but was way too excited to share this recipe. It’s one of those dinners I know I’ll be making time and time again.
Over the years I’ve made a lot of versions of Shawarma, none of them all that traditional…definitely not this cauliflower Shawarma. But they’re all wonderful in their own way. Shawarma is a middle eastern street food made with roasted meat. Originally lamb was used, but it’s often made with chicken, beef, or pork as well. The meat is then seasoned well, and usually served inside a pita, or on a plate with hummus.
I’ve been on a huge chickpea and sweet potato kick these last few weeks. So when I had the idea of a hummus bowl with sesame sweet potatoes, I knew I also needed to include chicken Shawarma.
Quite simply, here’s a way to enjoy a bowl of hummus and middle eastern street food, both together for dinner.
Perfect for Monday night, right?
The quick break down of this sheet pan dinner.
For starters, find yourself a good sheet pan. A lot of you have been asking what my personal favorite is. I love these USA Pans. I don’t use them in photos because they don’t project that “vintage” look I often go for. But I do use them almost everyday. The ridges keep food from sticking and make for easiest clean up.
You got your sheet pan? Great. Now add some chicken breasts and season them well with plenty of garlic, smoked paprika (very important for flavor), cumin, and lemon. Add sweet potatoes, sesame seeds, and olive oil. Toss, toss, toss. Then roast in the oven until the chicken is cooked and the sweet potatoes are charring on the edges.
While the chicken is roasting, mix up a simple arugula and sun-dried tomato salad. Locate some hummus (yes, store bought is totally fine), slice up some cucumbers, and crumble some feta. Once the chicken and sweet potatoes have finished cooking, toss everything together.
I love swirling the hummus in the bottom of a low bowl and then layering in the chicken, sweet, potatoes, feta, arugula salad, and cucumbers. Oh, and the naan too You know you can’t forget the naan.
It’s kind of like eating at a middle eastern restaurant snuggled in the heart of NYC. But better, because you’re nice and cozy in your own home.
Bonus? This is such a great meal to incorporate into your weekly meal prep.
If you make this sheet pan chicken Shawarma, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Chicken Shawarma with Sesame Sweet Potatoes and Hummus
Servings: 6
Calories Per Serving: 1170 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless chicken breasts
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 4 cloves garlic, minced or grated
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper flakes
- juice of 1 lemon
- kosher salt and black pepper
- 2 medium sweet potatoes, sliced into 1/4 inch rounds
- 2 tablespoons toasted sesame seeds
- 4 cups baby arugula
- 1/3 cup sun-dried tomatoes + 2 tablespoons oil from the jar
- 4 ounces cubed feta cheese
- 2 cups plain hummus, homemade or store-bought
- naan, Persian cucumbers, and fresh dill, for serving
Instructions
- 1. Preheat the oven to 425 degrees F. 2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, honey, garlic, paprika, cumin, crushed red pepper, the juice of 1 lemon, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes and drizzle with olive oil, sesame seeds, salt and pepper. Arrange everything in an even layer. Add the juiced lemon halves. Transfer to the oven and roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are tender.3. Meanwhile, combine the arugula, sun-dried tomatoes + 2 tablespoons oil from the jar, and a pinch each of salt and pepper.4. To serve, spread the hummus into bowls and top with the chicken, arugula, cucumbers, feta, and fresh dill. Serve with naan. Enjoy!
TO MEAL PREP
- 1. Prepare as directed above through step 3. Let the chicken and sweet potatoes cool.
2. Divide the chicken and sweet potatoes among 4-6 storage containers. Add the arugula and sun-dried tomatoes, leaving off the sun-dried tomato oil to prevent the greens from wilting. 3. Alternately, you can store the chicken, hummus, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days. 4. Before serving, warm each bowl, if desired, and top with hummus, feta, cucumbers, and dill.
This sounds delish and looks so easy! To really get that authentic shawarma flavor I will probably mix in some cinnamon, coriander, turmeric, cardamom etc. The unique play of the smoky paprika/cumin notes with the sweeter cinnamon and cardamom is SO GOOD!! Can’t wait to try this <3
Thank you Erin!! I am really glad this turned out so well for you! xTieghan
Can you marinade the chicken first??
Hi Lisa,
Yes you can absolutely do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is such a tasty, healthy meal! It was a big hit with me and my fiancé (and various other family members). It’s become a regular in our meal rotation. I love that I can customize it by adding veggies I have on hand (cucumbers, carrots, bell peppers, etc.). Thank you for the lovely recipe!
Thank you so much Jessie!! I am so glad you are loving this one! xTieghan
I loved this! It was so tasty and could easily be made vegetarian by adding in some more veggies. I will definitely make it again.
Thank you so much Leslie!! xTieghan
Easy and delicious, such a good combo of flavours. Thank you!
Thank you so much Morag! xTieghan
I have everything but the sun dried tomatoes. Can you suggest an alternative to them?
Hi Marty! I would just use a little bit of olive oil, salt and pepper! I hope you love this recipe! xTieghan
Really delicious and loved by the whole family. I used store bought hummus because I’m a working mom and a barbarian.
Hi Christy! There is nothing wrong with that!! I am really glad this turned out so well for you and your family! I hope you are all staying well! xTieghan
Made the recipe with no changes and the entire family loved it. Will make it again, for sure. Whenever I use honey, it burns on my sheet pans (didn’t affect the food). Any hints how to avoid the honey burning?
Hey Alyssa, what color sheet pans are you using? Are they light in color or dark? I always find it best to use lighter colored sheet pans. Dark sheet pans tend to leave burnt on messes, especially when you using ingredients like honey. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
SO GOOD!! Made with bone in, skin on chicken thighs- just cooked longer. Delicious!!!! Served with creamy rice also from hbh!
I am so glad this turned out so well for you Maria! Thank you! xTieghan
I am making this tonight. Got all the ingredients yesterday but will be using boneless chicken thighs instead of breasts. Hope that works well. Other than that all will be according to your recipe. Made tahini yesterday, too and will make the humus and homemade naan today. Cannot wait for dinner. Will post pictures when it’s all assembled. Thanks for the recipe.
I hope you love this recipe Gale! I cannot wait to see photos! xTieghan
Gonna make this sometime this week! One ingredient that I think really elevates homemade hummus is liquid smoke. My dad made some for me once with that extra ingredient and it was on another level!
Oh wow! YES! I hope you love this recipe Grace! xTieghan
This was so good. Quick, not too many dishes dirtied, and lots of delicious flavors that complemented each other so well. Delicious and toddler approved! Thank you!
Hi Carmon! So amazing to hear! Thank you for trying this! xTieghan
Do you recommend not lining the pan with parchment paper or foil (as sen in the picture)?
Hey Gen! I don’t line the pan with parchment or foil when roasting chicken or vegetables, but this is a personal preference. If you find this easier, then go ahead and line the pan! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Me and my whole family loved this for dinner! Super easy and so good! I added a little harissa to my hummus to make it spicy:)
Ooo yes! I am really glad this turned out so well for you! xTieghan
Hi, did you use skin on chicken breast?
Hi Caroline, I like to use skinless chicken breast. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan