Name: Chicken Shawarma Sheet Pan Dinner
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 ½ pounds boneless skinless chicken thighs (cut into 1-inch pieces); 1 small red onion (cut into 1-inch pieces); 1 red bell pepper (cut into 1-inch pieces); 2 carrots (peeled and cut into 1/4-inch pieces (about 1 cup)); 15 ounce can chickpeas (rinsed and drained); 1 tablespoon extra virgin olive oil; 1 ½ teaspoons smoked paprika; 1 ½ teaspoons cumin; ½ teaspoon red pepper flakes (optional); ¾ teaspoon garlic powder; ¾ teaspoon onion powder; ¾ teaspoon dried oregano; ½ teaspoon ground cinnamon; 1 ½ teaspoon kosher salt; tzatziki

Instructions

4 steps

Preheat the oven to 425° F.

Add the chicken, veggies and chickpeas to a large mixing bowl. Drizzle with the olive oil and season with the spices and salt. Mix to evenly combine. Transfer the entire mixture onto a rimmed baking sheet and spread into an even layer.

Transfer the baking sheet to the oven and roast for 30-35 minutes, until the chicken is cooked through and the vegetables are tender. Broil for the last 2 minutes for an extra char if desired.

35 min

Remove from the oven. Serve with tzatziki or white sauce, if desired.

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