Description
A bold and comforting chicken shawarma sheet-pan dinner featuring warmly spiced, juicy chicken and perfectly roasted vegetables, all cooked together for an easy and flavorful meal.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs or breasts
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 tbsp lemon juice
- 1 large red onion, sliced
- 2 bell peppers, sliced
- 1 medium zucchini, sliced
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine chicken with 2 tablespoons olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and lemon juice.
- Mix well until the chicken is evenly coated with the spices.
- Spread the chicken on a large sheet pan in an even layer.
- Arrange red onion, bell peppers, and zucchini around the chicken.
- Drizzle vegetables with remaining olive oil and season lightly with salt and pepper.
- Roast for 30 minutes, stirring vegetables halfway through, until chicken is fully cooked and lightly charred.
- Remove from oven, let chicken rest for a few minutes, then slice and serve.
Notes
- Chicken thighs provide extra juiciness, but breasts work well too.
- Add cayenne pepper or chili flakes for extra heat.
- Cauliflower or potatoes can be added for a heartier meal.
- Marinating the chicken ahead of time enhances flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg
