Name: Chicken Shawarma with Potatoes
Prep time: 20 min
Total time: 75 min
Ingredients: 2 tablespoons lemon juice; 2 tablespoons olive oil, divided; 2 cloves garlic, minced; 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground turmeric; 0.25 teaspoon ground pepper; 12 ounces Yukon Gold potatoes (2 medium), peeled and cut into 1/2-inch chunks; 1 medium red bell pepper, sliced; 1 small onion, thinly sliced; 12 ounces boneless, skinless chicken thighs, trimmed; Chopped fresh parsley or chives for garnish

Chicken Shawarma with Potatoes

5.0

(3)

3 Reviews

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, M.S.

Updated on March 13, 2020

Prep Time:

20 mins

Additional Time:

55 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

1 serving

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Nut-Free Soy-Free Healthy Aging

Jump to Nutrition Facts

Ingredients

2 tablespoons lemon juice
2 tablespoons olive oil, divided
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground pepper
12 ounces Yukon Gold potatoes (2 medium), peeled and cut into 1/2-inch chunks
1 medium red bell pepper, sliced
1 small onion, thinly sliced
12 ounces boneless, skinless chicken thighs, trimmed
Chopped fresh parsley or chives for garnish

Directions

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.

Tips

Associated Recipes: Potato Hash with Sausage & Fried Egg

Nutrition Facts (per serving)

509	Calories
23g	Fat
39g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 1
Serving Size 4.5 oz. chicken + 1 1/4 cups vegetables
Calories 509
% Daily Value *
Total Carbohydrate 39g	14%
Dietary Fiber 5g	18%
Total Sugars 4g
Protein 34g	68%
Total Fat 23g	29%
Saturated Fat 5g	25%
Cholesterol 156mg	52%
Sodium 711mg	31%
Potassium 1453mg	31%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.