Loaf Pan Chicken Shawarma
This Loaf Pan Chicken Shawarma is seriously one of my favorite ways to prep chicken thighs. All you have to do is whip up your marinade, add your trimmed chicken thighs and veggies then bake in a loaf pan. Perfect for bowls, pitas, salads, etc.
Servings: 6
Calories: 209kcal
Ingredients
- 2 lb. boneless skinless chicken thighs (896g)
- ¼ cup nonfat Greek yogurt 60g; or sub dairy-free sour cream or yogurt
- 2 Tbsp. lemon juice 30g
- ½ Tbsp. olive oil 7g
- 2 ½ tsp. turmeric
- 2 ½ tsp. garlic powder
- 2 tsp. ground cumin
- 2 tsp. paprika
- 2 tsp. kosher salt
- 1 tsp. coriander
- 1 ½ cups red bell pepper sliced thinly (145g)
- 1 cup red onion sliced thinly (150g)
- ¾ cup parsley chopped (20g)
Instructions
- Spread your thighs out so they’re not folded up, and trim off any unwanted fat. No need to go crazy here! Add chicken to a large bowl and mix well with the remaining ingredients. You can cook right away or let it marinate for a couple of hours or even overnight.
- Preheat the oven to 425 when you’re ready to bake your chicken. Let the chicken come to room temp if possible, and stack the marinated thighs tightly on top of eachother in a loaf pan. Bake uncovered for 45 minutes or until cooked through.
- Let it rest for 5-10 minutes, then carefully drain the liquid from your loaf pan into a bowl (you might want to drizzle it back on later) and turn the pan upside down onto a cutting board. Chop it up and use it in rice bowls, pitas, salads etc!
Notes
GF/DF: I love using Forager Plant Based sour cream in place of yogurt if I need this to be dairy free. It will make very minimal changes to the macros.
Search: Lillie Eats and Tells Loaf Pan Chicken Shawarma (Meal Plan)
Nutrition
Serving: 112g (4oz) | Calories: 209kcal | Carbohydrates: 3.9g | Protein: 30.5g | Fat: 3.9g | Fiber: 1g