One-pan Middle Eastern Chicken Bowl

Not a shawarma, but inspired by the same herbs, this bowl is quick to pull together, and very easy to individualize. The other great thing is that this is the perfect meal to make when you’re reliant on a welcome kit or using a rental kitchen (read: limited kitchen items). Up or down on the veg amounts, or sub in other types you love or have on hand. Boy herd loved this on pita chips, too, along with the roasted potatoes.

Ok, and technically this is a two-pan dish since you ARE using a baking pan, but “one-pot and one-pan” isn’t as user-friendly of a title.

Notes on prep: Start roasting the potatoes before getting to the herbs and veg prep. This gives them plenty of time to get really crispy. Then mix your herbs and chop your veggies before starting the sauce, because it will all come together quite quickly.

One-pan Middle Eastern Chicken Bowl

Servings: 4

Ingredients

3 large potatoes, about 2 pounds, peeled and cut into 1-inch pieces

1 large head of broccoli, cut into 1 1/2 inch pieces

2 T olive oil

salt and pepper

Spice mixture:

1 tsp turmeric

1 tsp cumin

1 tsp salt

1/2 tsp paprika

1/2 tsp black pepper

1/2 tsp cinnamon

1/4 tsp oregano

1/4 tsp garlic powder

1/2 tsp Aleppo chili flakes

1/2 tsp ground coriander

1/4 tsp ginger (optional)

Vegetable add-ins:

1 large zucchini, finely diced or shredded

2 carrots, diced or shredded

2 bell peppers, any color, diced

Chicken mixture:

1 medium to large onion, diced

2-3 garlic cloves, minced

2 T olive oil, divided

pinch of salt

3 heaped T tomato paste, divided

1 - 1.5 lb ground chicken (or turkey, or beef)

1 can (14.5 oz / 400 grms) crushed tomatoes

Garnish:

Finely chopped parsley or cilantro

Diced avocado, to serve (optional)

Hummus, to serve (here's our favorite)

Directions

Heat oven to 400. Line a baking sheet with foil (optional, for easy clean up). Toss potatoes with 1 T olive oil, and sprinkle with salt and pepper. Toss to combine, slide over to one side of the pan, and slide into the oven. Bake 10 minutes while you prep broccoli. Once ready, remove pan from oven, toss the potatoes and add broccoli to empty side of pan. Toss with olive oil, salt and pepper. Return pan to oven to roast while preparing sauce. Potatoes and broccoli are done when potatoes are browned and crispy and broccoli is browned in spots. Remove from oven when ready. Set aside until ready to serve.

Meanwhile make sauce:

Combine herbs in a small bowl. Set aside.

Chop veggies, onion and garlic.

In a large pan, heat 1 tbsp olive oil over medium-high heat. Add onion and garlic, sprinkling with a pinch of salt. Stir to coat and brown until softened, 5 minutes. Add 2 T tomato paste, stirring to coat. Continue to saute until fragrant and starting to turn a little brown, another 5 minutes.

Add remaining chopped veggies, and stir well to combine. Cook until softening and fragrant, 5 - 7 minutes.

Push veggies to sides of pan and add ground chicken. Brown the meat until barely pink. Stir chicken and veggies together. Add spices and mix well.

Add crushed tomatoes and the remaining 1 tbsp tomato paste. Simmer 10–15 minutes until thick and aromatic.

Sprinkle with finely chopped parsley or cilantro prior to serving.

To serve, scoop desired amount of potatoes and broccoli into bowl. Top with meat sauce. Top with scoop of hummus, diced avocado, if using. Enjoy!