3-Ingredient Chicken Shawarma and 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.
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.