Trader Joe’s chicken shawarma sheet pan meal – baked chicken shawarma, brussels sprouts, and sweet potato with brown rice and lemon yogurt sauce.
I love an easy Trader Joe’s meal. They’re marinated meat selection is perfect for creating an easy at home meal without putting too much thought or work into it. My favorites are the chicken shawarma, harissa chicken, and balsamic rosemary steak tips. Then all you need is some veggies and a grain to put it all together. And you have yourself a meal.
This meal feels very light and nourishing. However, it is still very filling. There is protein, carbs, and veggies which results in a very satisfying dish. Also, the lemon yogurt dipping sauce is an absolute must. It’s creamy, zesty and the perfect touch for this bowl. These chicken shawarma thighs are convenient for week-night dinners. Also, for cooking ahead of time for meal prepped lunches. You can chop up the meat and add it to salads or soups. The instructions give a bake and grill option. I always bake mine and they come out super juicy, tender and full of flavor.
Other recipes you will love:
- Chicken shawarma bowls
- Harissa chicken salad
- Greek bowls with lemon tahini sauce
- Slow-cooker pepita salsa chicken tacos
I hope you love this easy Trader Joe’s chicken shawarma sheet pan meal!Print
Trader Joe’s Chicken Shawarma Sheet Pan Meal
- Yield: 3–4 servings 1x
1 large sweet potato, peeled and cut into cubes
1 lb brussels sprouts, trimmed and halved
2 tbsp avocado oil
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/2 tsp salt
pinch of black pepper
1 & 1/2 lbs Trader Joe’s shawarma chicken thighs
2 cups cooked brown rice
lemon wedges for serving
1/2 cup plain greek yogurt
1 tbsp olive oil
2 tbsp lemon juice
1 tsp dijon
1/2 tsp honey
1/2 tsp garlic powder
2 tbsp chopped dill
salt and pepper to taste
Preheat the oven to 400 degrees F.
Line two baking sheets with parchment paper and set aside.
In a large mixing bowl combine sweet potato, brussels sprouts, avocado oil, garlic powder, smoked paprika, salt and pepper. Mix well to coat the sweet potato and brussels sprouts then arrange on one of the baking sheets in a single layer.
On the other baking sheet arrange the chicken shawarma. Place on the center rack in the oven. Then place the baking sheet with the sweet potato and brussels sprouts on the bottom rack.
Bake for 20-25 minutes or until the chicken is cooked through. Let the chicken cool for for 3-5 minutes before slicing.
While the chicken and veggies are baking prepare the lemon yogurt sauce by mixing all the ingredients in a small bowl. Store in the refrigerator until ready to use.
Assemble the bowls by arranging with brown rice, sliced chicken shawarma, brussels sprouts and sweet potato. Serve with lemon yogurt sauce and lemon wedges. Enjoy.
I roughly followed this recipe, but subbed cauliflower for the brussel sprouts. I also used extra veggies & no rice (because I’m lazy, not low carb, ha.). It was great! The yogurt sauce was only so-so. I felt it was a little too tart, and remebering some past Blue Apron recipes that make similar sauces but call for creme fraiche, I added a dollop of sour cream to it to help make it creamier. It would taste better if I subbed all or half of the yogurt for creme fraiche, which I might do next time. (I didn’t have any, only had sour cream on hand.)