Description
Easy Chicken Shawarma Sheet Pan Dinner—juicy chicken thighs with chickpeas & veggies. A high-protein, high-fiber weeknight dinner in one pan.
Equipment
sheet pan
Ingredients
1 ½poundsboneless skinless chicken thighs, cut into 1-inch pieces
1smallred onion, cut into 1-inch pieces
1red bell pepper, cut into 1-inch pieces
2carrots, peeled and cut into 1/4-inch pieces (about 1 cup)
15ounce canchickpeas, rinsed and drained
1tablespoonextra virgin olive oil
1 ½teaspoonssmoked paprika
1 ½teaspoonscumin
½teaspoonred pepper flakes, optional
¾teaspoongarlic powder
¾teaspoononion powder
¾teaspoondried oregano
½teaspoonground cinnamon
1 ½teaspoonkosher salt
tzatziki, or white sauce, optional for serving
Instructions
- 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.
Remove from the oven. Serve with tzatziki or white sauce, if desired.
Last Step:
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Notes
Cooked mixture makes about 6 cups (1 ½ cups per serving)
Nutrition
Serving: 1½ cups, Calories: 370.5kcal, Carbohydrates: 23.5g, Protein: 40g, Fat: 13g, Saturated Fat: 2.5g, Cholesterol: 160mg, Sodium: 903mg, Fiber: 7.5g, Sugar: 8g
