Chicken Shawarma

If you love quick and easy chicken meals, this Chicken Shawarma is for you! Chicken is what we eat most at my house so I am always looking for new ways to enjoy it. There is a delicious Middle Eastern restaurant near us that makes the best chicken shawarma and while we do enjoy ordering in from time to time, I wanted to try and create a simple dish of my own (that is Weight Watchers points friendly!) I'll admit I can't compete with the best but this sheet pan chicken shawarma dish is amazing and simple to whip up! 

The flavor is so good and the best part is this is a 0SP dish on both blue and purple programs. On the new Weight Watchers program, it will only cost you 1 point.  You just need to add points for the pita if you choose or you can serve it over cooked rice. It makes a great topping for a salad if you want to keep things low in carbs. I added a recipe for an easy white sauce that is also low in points. I hope you enjoy it as much as we did.

Three reasons why you need to make this recipe! 

It’s very high in protein, but flavorful. 

Normally, high protein is associated with bland chicken or fish. This dish uses the best of the zero point foods to keep the chicken moist and packed with flavor. You get 34 grams of protein in each serving. 

Chicken Shawarma makes a fantastic meal prep recipe. 

It’s a bulk recipe in itself, so you can make this big batch, and keep it stored in the fridge for the week. It’s simple to make, so you won’t have to spend hours in the kitchen meal prepping. 

It can be served over your choice of carbohydrate. 

Chicken Shawarma will easily go with rice, brown rice, cauliflower rice, pasta, potatoes, sweet potatoes, quinoa, or even just vegetables. It’s up to you! 

Ingredients you need to make Chicken Shawarma: 

• 2 lbs (32 oz) boneless, skinless chicken breast, weighed raw
• 1 large red onion, chopped
• 2 large bell peppers, sliced (can be red, yellow, or green bell peppers)
• 1 pint cherry tomatoes, halved
• ¾ cup non-fat plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 2 teaspoon cumin
• 1 teaspoon turmeric
• 1.5 teaspoon paprika
• ½ teaspoon cinnamon
• Dash salt and pepper
• 2 garlic cloves, minced

FOR THE WHITE DRIZZLE SAUCE

• ½ cup nonfat plain Greek yogurt
• 2 tablespoons mayo
• Juice of 1 lime
• 2 garlic cloves, minced
• ½ teaspoon dried dill
• Pinch of salt

How to make Chicken Shawarma (step by step): 

1. Preheat oven to 375F and spray a large baking sheet with some nonstick cooking spray.
2. Cut the raw chicken into 1-2 inch cubes. 
3. In a bowl, mix together the ¾ cup of nonfat Greek yogurt, fresh lemon juice, cumin, turmeric, paprika, cinnamon, salt, pepper, and garlic. 
4. Add the cubed chicken and mix well - make sure all the chicken is coated. 
5. Cut the onions and peppers into slices, then cut the cherry tomatoes in halves.
6. Spread the chicken, onions, peppers, and tomatoes on the sheet pan. (I kept everything separated on the sheet pan- see picture). 
7. Bake it in the oven for 25 minutes (or until chicken is cooked through). 
8. Divide into 6 servings and enjoy with a drizzle of the white sauce! 
9. To make the drizzle white sauce, put all the ingredients into a food processor or blender and blend for a few minutes. 

Makes 6 servings. Nutrition info for 1 serving: Calories 232,  Fat 5 g, Saturated fat .97 g,  Carbs 14 g,  Fiber 2.2 g, Sugars 7 g, Sodium 391 mg, Protein 34 g. 

WW Points 

• Boneless, skinless chicken breast 0 points 
• Chopped red onion 0 points
• Sliced bell peppers sliced 0 points 
• Halved cherry tomatoes 0 points
• Nonfat plain Greek yogurt 0 points 
• Fresh lemon juice 0 points
• Cumin 0 points 
• Turmeric 0 points
• Paprika 0 points
• Cinnamon 0 points
• Salt and pepper 0 points
• Minced garlic 0 points 

WHITE DRIZZLE SAUCE

• Nonfat plain Greek yogurt 0 points 
• Mayo 4 points 
• Lime 0 points 
• Minced garlic cloves 0 points 
• Dried dill 0 points 
• Salt 0 points 

1 point per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 0-3 depending on your 0PP foods 

Smart points- blue & purple- 0 using WW recipe builder

Smart points- green- 3 using WW recipe builder

Points plus- 3 using PP calculator

Different ways to change up this recipe: 

• The only points in this dish come from the two tablespoons of mayo in the white drizzle sauce. If you made the sauce with a light mayo, or just more non-fat Greek yogurt and less mayo, it would be zero points per serving. 
• The sauce is 0SP for just a drizzle on blue/purple. If you use a decent amount, I'd add a point because of the mayo. On the green program again, if just a small drizzle it’s 0SP. However, if you use a decent amount, I'd add a point.

Tips and Tricks for Making Chicken Shawarma: 

• The white drizzle sauce will keep in the fridge in a sealed container for about 10 days, so it’s a good idea to make it ahead of time. 

Similar recipes you’ll enjoy: 

• This Simple Taco Casserole Takes Taco Night to the Next Level
• Chicken Alfredo Casserole
• Weight Watchers Egg Bites

Chicken Shawarma

Drizzle

0-3PP, 0SP blue/purple, 3SP green *not incl pita

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6

Calories 232 kcal

Ingredients

  

1x2x3x

• 2 lbs 32 oz boneless, skinless chicken breast *weighed raw
• 1 large red onion chopped
• 2 large bell peppers sliced *red, yellow or green work
• 1 pint cherry tomatoes halved
• ¾ cup 0% plain greek yogurt
• 1 tablespoon fresh lemon juice
• 2 teaspoon cumin
• 1 teaspoon tumeric
• 1.5 teaspoon paprika
• ½ teaspoon cinnamon
• Dash salt/pepper
• 2 garlic cloves minced
• FOR THE WHITE DRIZZLE SAUCE
• ½ cup plain greek yogurt
• 2 tablespoon mayo
• Juice of 1 lime
• 2 garlic cloves minced
• ½ teaspoon dried dill
• Pinch of salt

Instructions

 

• Preheat oven to 375F and spray a large baking sheet with some nonstick cooking spray.
• Cut the raw chicken into 1-2 inch cubes.
• In a bowl, mix together the ¾ cup of nonfat Greek yogurt, fresh lemon juice, cumin, turmeric, paprika, cinnamon, salt, pepper, and garlic.
• Add the cubed chicken and mix well - make sure all the chicken is coated.
• Cut the onions and peppers into slices, then cut the cherry tomatoes in halves.
• Spread the chicken, onions, peppers, and tomatoes on the sheet pan. (I kept everything separated on the sheet pan- see picture).
• Bake it in the oven for 25 minutes (or until chicken is cooked through).
• Divide into 6 servings and enjoy with a drizzle of the white sauce!
• To make the drizzle white sauce, put all the ingredients into a food processor or blender and blend for a few minutes.

Notes

1 point per serving based on the WW app recipe creator. 

Personal Points- 0-3 depending on your 0PP foods 

Smart points- blue & purple- 0 using WW recipe builder

Smart points- green- 3 using WW recipe builder

Points plus- 3 using PP calculator

 

Nutrition

Serving: 1servingCalories: 232kcalCarbohydrates: 14gProtein: 34gFat: 5gSaturated Fat: 0.97gSodium: 391mgFiber: 2.2gSugar: 7g

Tried this recipe?Let us know how it was!