Sheet Pan Chicken and Cauliflower Bake (Shawarma-Inspired)
Savor the vibrant Mediterranean flavors with this Sheet Pan Chicken and Cauliflower Bake, inspired by classic shawarma. Tender boneless chicken breasts and perfectly roasted cauliflower florets are seasoned with a blend of aromatic spices, delivering a mouthwatering dish that’s both easy to prepare and perfect for any occasion. Whether it’s a cozy weeknight dinner or a festive gathering, this one-pan meal combines convenience with unforgettable taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups cauliflower florets
- 3 tbsp extra virgin olive oil
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- Juice of 1 lemon (about 2 tbsp)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine olive oil, garlic powder, cumin, paprika, cayenne pepper, lemon juice, salt, and pepper. Add chicken breasts and coat evenly with the mixture.
- In another bowl, drizzle cauliflower florets with olive oil and season with salt and pepper; toss to coat.
- Arrange the seasoned chicken on one side of the baking sheet and place cauliflower on the other side. Space them out for even roasting.
- Roast in the oven for 25-30 minutes until chicken is cooked through (internal temperature of 165°F) and cauliflower is golden brown.
- Let rest for 5 minutes before serving directly from the pan or plating for a family-style meal.
Nutrition
- Serving Size: 1 chicken breast with 1 cup cauliflower
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg
Keywords: - For enhanced flavors, marinate chicken in the spice mix for up to 24 hours before cooking. - Feel free to swap cauliflower with broccoli or sweet potatoes for a different twist. - Leftovers can be stored in an airtight container in the fridge for up to three days.