09/08/2026
Sheet Pan Chicken Shawarma Bowls
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Makes: 4 servings
Best for: Regular Macro day
Prep time: 15 minutes
Cook time: 20–25 minutes
Ingredients
Chicken
* 1 ½ lb boneless skinless chicken breast, thinly sliced
* 1 tbsp olive oil
* Juice of 1 lemon
* 3 garlic cloves, minced
* 1 ½ tsp cumin
* 1 tsp paprika
* 1 tsp turmeric
* ½ tsp coriander
* ½ tsp cinnamon
* ½ tsp salt
* ¼ tsp black pepper
* Optional: pinch of red pepper flakes
Bowls
* 2 cups cooked jasmine rice or basmati rice
* 4 cups chopped romaine or spring mix
* 1 cup cucumber, diced
* 1 cup cherry tomatoes, halved
* ¼ cup red onion, thinly sliced
* ¼ cup fresh parsley
Creamy yogurt sauce
* ¾ cup plain nonfat Greek yogurt
* 1 tbsp lemon juice
* 1 garlic clove, grated or minced
* 1–2 tbsp water to thin
* Salt and pepper to taste
Directions
1. Heat oven to 425°F. Line a sheet pan with parchment.
2. Toss sliced chicken with olive oil, lemon juice, garlic, and seasonings.
3. Spread chicken in a single layer on the sheet pan.
4. Bake 18–22 minutes, or until cooked through. Broil 1–2 minutes at the end for browned edges.
5. Stir together yogurt sauce ingredients.
6. Build each bowl with rice, greens, cucumber, tomatoes, onion, chicken, parsley, and sauce.
Portion per serving
* 5–6 oz cooked chicken shawarma
* ½ cup cooked rice
* 1–2 cups greens and veggies
* About 3 tbsp yogurt sauce
Estimated macros per serving
Calories: ~405
Protein: ~48 g
Carbs: ~34 g
Fat: ~9 g
Fiber: ~3–4 g
Easy macro adjustments:
To make it higher carb, add another ½ cup cooked rice or a pita.
To make it lower carb, swap rice for cauliflower rice or use extra greens.
To make it higher fat, add hummus, avocado, feta, or a drizzle of olive oil.
To make it dairy-free, use a dairy-free plain yogurt or tahini-lemon sauce.
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