3-Ingredient Trader Joe’s Chicken Shawarma & Pesto Potatoes
This easy Trader Joe’s recipe is the perfect easy, high-protein weeknight dinner! Made with just 3 simple ingredients, this delicious sheet pan dinner comes together in about 35 minutes with minimal prep and easy cleanup.
⏰ TIME: 35 mins
🤑TOTAL COST: $14.49 ($3.62/serving)
🥘 3 INGREDIENTS
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Busy weeknights call for easy dinners, and it doesn’t get much simpler than these chicken shawarma and pesto potatoes!
It’s a simple sheet pan dinner that you can make with just 3 ingredients. Yes, you read that right – only 3 ingredients! Plus it’s healthy and high protein too!
I used the marinated Trader Joe’s chicken shawarma thighs and the kale, cashew, and basil pesto for this dinner for this recipe, which are two of my favorite shortcuts from Trader Joe’s.
🥘 Looking for more easy high protein recipes? Here are 25 easy high protein sheet pan dinners you can make with 5 ingredients or less!
The pesto pesto pairs so well with the chicken shawarma, and you can also pair it with some tzatziki sauce on the side for extra flavor!
I love making this on weeknights when I have zero energy left after a long day at work. It’s also a really good meal prep recipe that you can make ahead of time. Since everything cooks on the same baking sheet, cleanup is just as easy as the prep!
If you’re looking for another easy Trader Joe’s dinner, check out this 4-ingredient sweet chili potsticker soup recipe!
🥘 More 5-Ingredient Dinner Recipes
- Creamy Soup Recipes
- High Protein Crockpot Dinners
- High Protein Sheet Pan Dinners
- Pasta Dinner Recipes
- Rotisserie Chicken Recipes
- Spring Dinner Recipes
- Summer Dinner Recipes
Why You’ll Love This Recipe
🥘 This chicken shawarma & pesto potato recipe is:
- Made with just 3 ingredients
- High protein
- Healthy
- An easy sheet pan dinner
- Perfect for meal prep
- Makes great leftovers
Ingredients & Substitutions
- Trader Joe’s Chicken Shawarma Thighs: These are one of my favorite marinated meats in the Trader Joe’s refrigerated section. You pesto chicken from Trader Joe’s would be a good substitute, but you could use any other marinated chicken or make your own marinade.
- Baby potatoes: I used baby potatoes for this recipe, but you can cut up regular-sized potatoes into small cubes. Just cut larger potatoes into evenly sized pieces so they cook evenly.
- Basil pesto: I love the Vegan Kale, Cashew, & Basil Pesto from Trader Joe’s but you can use any store-bought pesto or make your own if you have the time!
📌 OPTIONAL INGREDIENTS: Serve it with tzatziki, garlic yogurt sauce, or hummus on the side for dipping. You can also top the chicken and potatoes with crumbled feta for extra flavor.
Equipment You’ll Need
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- Large sheet pan: All you’re going to need for this recipe is a sheet pan or a large baking dish! Make sure to use a large baking sheet or dish so you have enough room for both the chicken and potatoes to cook evenly. I used my trusty Pyrex glass baking dish for this one.
How To Make the Chicken Shawarma & Pesto Potatoes
Storage Instructions
- Meal Prep: Cook the recipe according to the directions. Let the chicken and potatoes cool then divide them into individual containers and store in the fridge or freezer.
- Fridge: Let the chicken and potatoes cool completely after cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Let the chicken and potatoes cool completely after cooking. Freeze the cooked chicken and potatoes in a freezer bag or air-tight container for up to 2-3 months.
- Reheating: I usually reheat leftovers from the fridge in the microwave, but the potatoes will become a little softer. If you want to keep the crispiness of the potatoes, reheat in the air fryer or oven.
- Oven: Bake at 375°F for 10–15 minutes
- Air fryer: At 375°F for 4–6 minutes
- Microwave: 1–2 minutes
- From the freezer: I recommend thawing overnight in the refrigerator first, then reheating using the timings above. If reheating directly from frozen, bake at 350°F for 25–35 minutes. Cover loosely with foil for the first 15–20 minutes to help prevent the chicken from drying out, then uncover for the remaining time so the potatoes can crisp up.
The Printable Recipe Card
3-Ingredient Chicken Shawarma and Pesto Potatoes
Equipment
- Large sheet pan
Ingredients
- 1 ½ lbs Trader Joe's Shawarma Chicken Thighs
- 3 tbsp basil pesto I used the Trader Joe's Vegan Kale, Cashew, & Basil Pesto
- 1 ½ lbs baby potatoes quartered
Instructions
- Preheat the oven to 425°F. Line a large baking sheet or baking dish with parchment paper or lightly grease with olive oil.
- Arrange the chicken shawarma thighs on one half of the baking sheet, leaving a little space between each piece.
- Cut the baby potatoes into quarters, then spread them in a single layer on the other half of the baking sheet. Spoon the pesto evenly over the potatoes and gently toss to coat.
- Bake for 30 minutes, or until the potatoes are fork tender with lightly browned edges. Make sure the chicken is cooked through and no longer pink inside.
- Remove from the oven and let the dish cool for 5 minutes.
- Serve and enjoy!
Notes
- I added the pesto directly on top of the potatoes in the sheet pan, but you could mix the pesto with the potatoes in mixing bowl first if you wish.
- Make sure to cut the potatoes into even-sized small pieces so they cook evenly alongside the chicken.
- If the potatoes need extra time, remove the chicken from the sheet pan and continue roasting the potatoes for a few more minutes.
Did you make this recipe? Let me know how it went!
I’m always open to suggestions, comments, or feedback on tweaking my recipes. If something wasn’t clear or if you think a step could be done better, or you added your own edits to this recipe, send me a message!
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