Sheet Pan Chicken Shawarma with Sweet Potatoes and Hummus

We spend a ton of time up at White Pass Ski area and shuttling around the region for basketball tournaments every winter. By the time we arrive home from our various activities; usually cold, a little weary and absolutely ravenous, nothing sounds better than something home cooked, hearty and delicious.

Sheet Pan Chicken Shawarma with Sweet Potatoes and Hummus is the healthy flavorful meal we need in the new year. Middle eastern seasoned chicken, roasted with sweet potatoes, and served up bowl style with hummus, naan, arugula, and feta is colorful and healthy and the perfect meal for cozying up at home. 

I love a meal you can make on one pan but at the same time add extra touches as time and mood allows. Shawarma is a term for middle eastern street food made with roasted meat. Often made lamb or beef but chicken works beautifully too. This recipe is in no way authentic but its a lovely dish full of warm spices and big flavor. An excellent recipe to prep ahead keeping the components in the refrigerator for lunches or quick meals all week long.

Sheet Pan Chicken Shawarma With Sweet Potatoes and Hummus

• 2 pounds boneless chicken breasts

• 1/4 cup extra virgin olive oil divided

• 1 tablespoon honey

• 4 cloves garlic, minced or grated

• 1 tablespoon smoke paprika

• 2 teaspoons cumin

• 1/2 teaspoon crushed red pepper flakes

• 2 lemons

• kosher salt and black pepper

• 2 medium sweet potatoes, scrubbed and sliced into 1/4 inch rounds

• 4 cups baby arugula

• 4 ounces crumbled feta cheese

• 2 cups plain hummus (store-bought is great)

• 1 tablespoon harissa spice (optional)

• Naan bread, sliced cucumbers, sliced avocado and fresh dill, for serving

Preheat oven to 425 degrees. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, honey, garlic, paprika, cumin, crushed red pepper, the juice of 1 lemon, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes and drizzle with olive oil, salt and pepper. Arrange everything in an even layer. Add the juiced lemon halves. Transfer to the oven and roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are tender.

Meanwhile, combine the arugula, one tablespoon olive oil, the juice and zest of a lemon and a pinch each of salt and pepper. In another bowl stir harissa into hummus for a spicy smoky addition to the dish. 

To serve, spread the hummus into bowls and top with the chicken, arugula salad, sliced cucumbers and avocado, crumbled feta, and garnish with minced fresh dill. Serve with naan bread. Recipe makes four generous portions.