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Chicken Shawarma Sheet Pan Dinner

Chicken Shawarma Sheet Pan Dinner

Warmly spiced chicken thighs roast alongside chickpeas, carrots, and bell peppers on a single sheet pan for a high-protein, minimal-cleanup meal inspired by Middle Eastern flavors.

Prep: 10 min
Cook: 33 min
Servings: 4
High ProteinGluten-FreeDairy-FreeDinnerMeal Prep

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Instructions

Instructions

1
Set the oven to 425 degrees F. Cut the chicken thighs into roughly one-inch pieces. Dice the red onion and bell pepper into similar-sized chunks, and peel and slice the carrots into thin coins.
1½ lb boneless skinless chicken thighs (cut into 1-inch pieces)
1 whole red onion (small, diced)
1 whole red bell pepper (diced)
2 whole carrots (peeled, sliced thin)
2
Place the chicken, vegetables, and drained chickpeas in a large bowl. Drizzle with olive oil, then add smoked paprika, cumin, red pepper flakes, garlic powder, onion powder, oregano, cinnamon, and salt. Toss thoroughly until everything is evenly coated.
15 oz chickpeas (canned, rinsed and drained)
1 tbsp olive oil (extra virgin)
1½ tsp smoked paprika
1½ tsp cumin
¾ tsp garlic powder
¾ tsp onion powder
¾ tsp dried oregano
½ tsp ground cinnamon
1½ tsp kosher salt
½ tsp red pepper flakes (optional)
3
Spread the seasoned mixture in a single layer on a rimmed baking sheet. Roast for 30 to 35 minutes until the chicken is cooked through and the vegetables have caramelized edges. For extra char, switch to the broiler for the final 2 minutes.
Roast chicken and veggies
4
Remove from the oven and portion onto plates or into meal-prep containers. Serve with a generous spoonful of tzatziki or a simple yogurt-based white sauce.
½ cup tzatziki (for serving)
Recipe source: https://www.skinnytaste.com/chicken-shawarma-sheet-pan-dinner/

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