Sheet Pan Chicken Shawarma Pitas

Name: Crunchy Potato Chip Chicken
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken cutlets; 0.5 cup sour cream; 2 cups potato chips; 1 teaspoon paprika; 0.5 teaspoon black pepper; 0.5 teaspoon garlic powder; 1 serving cooking spray

Chef

Method

1
Heat the oven to 425°F. Line a rimmed sheet pan with foil or parchment.
5 min220°C
2
Slice the onion into thin wedges. Place the chicken and onion on the sheet pan. Drizzle with olive oil and sprinkle with shawarma spice, salt, and pepper; toss to coat evenly.
5 min
3
Roast until the onion is tender and the thickest chicken thigh reaches 165°F, about 22 to 25 minutes.
25 min220°C
4
While the chicken roasts, whisk the yogurt, juice from half the lemon, and finely grated garlic in a bowl.
3 min
5
Warm the pitas in the turned-off oven for 1 to 2 minutes, or until pliable.
2 min
6
Slice the cooked chicken. Fill the warm pitas with chicken and roasted onion, then spoon over the yogurt sauce and serve with the remaining lemon cut into wedges.
5 min

Next recipe

Feed

4 servingsAmerican

Crunchy Potato Chip Chicken

Cook

0

quickdinner

Method

1
Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly coat it with cooking spray.
5 min220°C
2
Crush the potato chips into coarse crumbs and combine them with the paprika, black pepper, and garlic powder in a shallow bowl.
3 min
3
Pat the chicken cutlets dry. Coat each cutlet evenly with sour cream, then press it into the seasoned potato-chip crumbs until fully covered.
5 min
4
Arrange the coated chicken on the prepared baking sheet, leaving space between pieces. Lightly spray the tops with cooking spray.
2 min220°C
5
Bake until the coating is crisp and the thickest part of each cutlet reaches 165°F, about 16 to 18 minutes. Serve hot.
18 min220°C