Orange Shawarma Chicken Naan with pan roasted broccoli and sugar snap peas is an easy weeknight dinner made in just one pan! Serve with naan, a homemade tzatziki and even hummus, if desired. It is super healthy if you omit the naan, but that just makes the naan that much more deserving, right!
Combining the flavors but not the fried in the Chinese orange chicken with the Middle Eastern shawarma chicken, and you have a healthier orange chicken with the warming spices of the Middle East. A combination worth trying and putting on your dinner rotation! For this dish, I’m also inspired by my crispy baked falafel naan with roasted veggies.
There is definitely a time for fried chicken (why don’t you try it in this panko chicken burger!), but we always need more options for healthy meals that are both filling and delicious. This is definitely it.
Homemade or store bought naan?
Nothing beats a homemade naan with garlic, but I am not judging if you go for store bought! Actually, in these photos I am in fact using store bought. You can jazz up any store bought naan with some goat cheese, dates and pomegranates like in the date naan recipe. But it’s not necessary when we have some much delish flavors on top anyway!
Homemade tzatziki is always better
I always have the ingredients for tzatziki in my kitchen, and so I always make it from scratch. It takes about 5 minutes and it’s definitely better than store bought, but if you don’t have or want to buy the ingredients, a store bought version will do just fine.
Same goes for hummus, if you want to make it, that is all the better, but store bought is what I used today! I often don’t even include hummus for this naan, as I would just double up on the yummy tzatziki garlicky dressing.
The shawarma spice blend
Yes, you guessed it, the shawarma spice blend is all homemade. I’ve got the spices anyway, so why not make it myself! If you don’t have a lot of spices, go ahead and buy it. The spice blend is in my classic shawarma chicken recipe.
It contains no salt, as that is how I prefer most of spice mixes, which makes it easier to control the salt levels of the dish. If you buy the spice, you may need to check this and salt the dish less.
Pan Fried Vegetables vs Oven Roasted
In the falafel recipe, I am doing everything in the oven, but this time, I’m all on the stove top. It goes much quicker, and it’s almost as easy as putting everything in the big O.
You can use whatever vegetables you feel like, but if you want to do like me, you will need broccoli, yellow onion, sugar snap peas and of course some garlic and shawarma spice for all the flavorrr.
Orange Shawarma Chicken Naan Recipe
If you want to make homemade naan, this definitely needs to be done first. You will also need to make the shawarma spice blend first, if you don’t go for store bought (which is totally fine!).
For the orange shawarma chicken, mix the marinade ingredients together; orange juice and zest, olive oil, fresh, minced ginger and shawarma spice mix. Cut the chicken into bite sized pieces (about 1 inch) and combine with the marinade. Let marinate for at least 15 minutes.
Meanwhile the chicken is marinating
Meanwhile, chop the veggies into desired sizes. The broccoli is cut into florets, sugar snap peas are cut in half and I thinly slice the yellow onion. You can also make the tzatziki and/or hummus at this point. I usually buy hummus, but make the tzatziki.
Combine sour cream and mayonnaise (or sub with Greek yogurt for both of these to healthify), salt and pepper, fresh mint and grated cucumber in one bowl. Grated cucumber needs to be squeezed to release the water so that the tzatziki won’t get watered down.
When it is done marinating
Once the chicken is done marinating, heat a skillet to medium high heat and add the chicken. Don’t crowd the pan, so do this in batches, if needed. Cook for about 3-4 minutes on each side, or until cooked through. If your shawarma spice has no salt in it, sprinkle the chicken with salt.
Once cooked through, set the chicken aside and we will be using the same pan for the veggies. Reduce heat to medium. Add some canola or olive oil to the pan and then add in the minced garlic, cook for one minute before adding the broccoli, onion and sugar snap peas.
Sprinkle generously with shawarma spice (and salt if desired). Cook until onion is golden and broccoli is tender but still a bit crunchy, about 8-10 minutes. Optional; roughly chop some walnuts and dry roast in a non-stick pan until fragrant. Add the walnuts and chopped dates and also the cooked chicken back into the skillet to re-heat.
To serve; on warm naan, spread hummus (if desired), add the orange shawarma chicken and veggies and then top with tzatziki. Fresh herbs and a drizzle or orange juice are also yummy. Enjoy!
Did you like this Orange Shawarma Chicken? Here’s more main courses I think you will like:
- Middle Eastern Kofta Meatballs in a Baharat Tomato Sauce
- Ginger Coconut Lentil Curry
- Maple Mustard Butternut Squash Kale Salad
- Easy and Spicy Pork Stir Fry with Noodles
- Easy Sheet Pan Chicken Fajitas
- Grilled Harissa Chicken Salad
- Creamy Chicken and Vegetable Soup
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