Chicken · 40 minutes

Sheet Pan Shawarma Chicken with Sweet Potatoes and Maple Tahini

Name: Sheet Pan Shawarma Chicken with Sweet Potatoes and Maple Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, diced small; 1 red onion, cut into larger chunks; 1 pack pre-marinated shawarma chicken; Olive oil, for drizzling; Salt, to taste; 2 cups basmati rice; 1/2 cup tahini; 1/4 cup water; Juice of 1 lemon; 1 tablespoon maple syrup; 1 teaspoon salt

By Frida Sofia40 min totalServes 4 servings

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This is so good! Shawarma chicken bakes right on top of sweet potatoes and red onion, and as it roasts, the juices run down into the vegetables so everything tastes amazing.

I use a pack of pre-marinated chicken from the store, which makes prep really quick. While the pan is in the oven, I get a pot of basmati going and stir together a simple tahini dressing. By the time the rice is ready, dinner is too, and there's only one pan to wash.

The dressing is what pulls it all together. Tahini, fresh lemon, and a little maple syrup give it a creamy, nutty flavor with just a hint of sweetness, which goes so well with the warm shawarma spices and the roasted sweet potatoes. I always make a little extra to keep in the fridge.

Why You'll Love This

•About 10 minutes of hands-on prep
•One sheet pan, so cleanup is a breeze
•Balanced and filling: protein, a veggie, and rice
•Great for meal prep and leftovers

Storage

Store the chicken, vegetables, and rice in an airtight container in the fridge for up to 4 days. Keep the dressing in a separate jar for up to a week, and loosen it with a splash of water before serving.