Oven Roasted Chicken Schawarma

chicken schwarma

This is good. The only caveat is to make sure you don’t overcook the chicken or the meal is extremely dry without sauce.

A Pintrest find. Original link here: http://www.jocooks.com/healthy-eating/oven-roasted-chicken-shawarma/


Cook Time: 45 minutes

Effort level: Some. You have to remember to prep it in advance

Amount: 3 servings


You need:

  • 3 chicken breasts
  • 1 large onion
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 2 tsp cumin powder
  • 1/2 tsp cinnamon
  • 2 tsp ground black pepper
  • 1 tsp salt
  • juice from 2 lemons
  • 1/2 cup olive oil
  • 1 tsp red pepper flakes
  • 4 cloves of garlic minced
  • 1 cup of cook basmati rice (optional)

For a garlic sauce (optional but recommended)

  • 1 cup vegetable oil
  • 1/3 cup lemon juice
  • 6 garlic cloves minced
  • 1 egg white
  • 1 tsp salt


Do this:

  1. In a dish or 1 gallon plastic bag, add all the ingredients except those for sauce. Mix thoroughly
  2. Allow to sit in refrigerator and marinade for at minimum 1 hour. The longer the better
  3. Preheat oven to 425 degrees F
  4. Add everything to a 9×13 baking dish
  5. Bake until chicken is fully cooked through  (30-40 minutes)
  6. During this time make your sauce and rice.
    1. Add sauce ingredients to a blender and blend until smooth. Refrigerate until ready to eat.
    2. Prepare rice according to instructions.
  7. Slice chicken, serve over rice, and top with sauce.
  8. Enjoy!

Chicken Enchilada Casserole

chicken enchilada casserole

This was delicious and all leftovers were eaten (a big compliment to any meal). A great meal for the week day since it can be prepped ahead of time!

A Pintrest find. Original link here: http://www.gimmesomeoven.com/chicken-enchilada-casserole-recipe/

Prep Time: 40 minutes (time to cook chicken)

Cook Time: 30 minutes

Effort level: Some. You have to like open cans and bake some chicken.

Amount: 8-10 servings


You need:

  • 3 cups of red enchilada sauce (cans or homemade)
  • 1 packet of soft corn tortillas
  • 1 can black beans – rinsed and drained
  • 1 can whole kernel corn – rinsed and drained
  • 1 bunch of green onion – chopped
  • 4-5 chicken breasts (~1.5-2lbs) – cooked and shredded
  • 1 packet of mexican blend cheese
  • Avocado and cliantro optional for garnish


Do this: 

  1. Cook the chicken (bake, grill, slowcook, etc..) and shred it apart.
  2. If you’re making homemade sauce, make it at the same time as the chicken.
  3. Preheat oven to 375 degrees F.
  4. Pour 3/4 cup of sauce into bottom of 9×13 pan.
  5. layer some tortillas
  6. Add half the beans and corn – spread evenly on top of the tortillas
  7. Add half the green onion – spread evenly
  8. Add half the chicken – spread evenly
  9. Add half the cheese – spread evenly
  10. Add half of sauce – spread evenly
  11. Repeat steps 5-10
  12. Cover with aluminum foil and bake for 20 minutes
  13. Uncover and bake for 10 minutes.
  14. Enjoy

chicken enchilada casserole 2