Cook once; eat thrice: this chicken shawarma recipe makes a satisfying single-serving dinner, plus extra chicken, potatoes, and onions that you can use later in the week.

Joyce Hendley
Source: Diabetic Living Magazine, Spring 2020


Ingredient Checklist


Instructions Checklist
  • Combine lemon juice, 1 Tbsp. oil, garlic, cumin, salt, cinnamon, turmeric, and pepper in a medium bowl. Transfer half the mixture to another medium bowl. Add potatoes, bell pepper, and onion to one bowl; toss to coat. Add chicken to the second bowl; toss to coat. Cover both bowls and let marinate in the refrigerator for 30 minutes.

  • Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and drizzle with the remaining 1 Tbsp. oil.

  • With a slotted spoon, transfer the vegetable mixture and the chicken to the prepared baking sheet (discard the marinade). Roast, stirring occasionally, until the chicken is cooked through and the potatoes are tender and lightly browned at the edges, 25 to 28 minutes. (Refrigerate half the chicken and half the vegetable mixture for another use; see Associated Recipes.) Garnish with parsley (or chives), if desired.


Nutrition Facts

509 calories; protein 34g 68% DV; carbohydrates 39g 13% DV; exchange other carbs 2.5; dietary fiber 5g 20% DV; sugars 4g; fat 23g 35% DV; saturated fat 5g 25% DV; cholesterol 156mg 52% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 1453mg 41% DV; sodium 711mg 28% DV; thiamin -1mg -100% DV.