Chicken Shawarma Sheet Pan Dinner

Ingredients

• 1.5 lbs 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 oz can chickpeas, rinsed and drained
• 1 tbsp extra virgin olive oil
• 1.5 tsp smoked paprika
• 1.5 tsp cumin
• 1/2 tsp red pepper flakes (optional)
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1.5 tsp kosher salt
• Tzatziki or white sauce for serving
• Fresh parsley for garnish

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

2. 2

   In a large bowl, combine chicken pieces, red onion, bell pepper, carrots, and chickpeas.

3. 3

   Drizzle with olive oil and toss to coat evenly.

4. 4

   In a small bowl, mix together smoked paprika, cumin, red pepper flakes, garlic powder, onion powder, oregano, cinnamon, and salt.

5. 5

   Sprinkle the spice mixture over the chicken and vegetables. Toss everything until evenly coated.

6. 6

   Spread the mixture in a single layer on the prepared baking sheet. Make sure not to overcrowd.

7. 7

   Roast for 30-35 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slightly charred edges.

8. 8

   Remove from oven and let rest for 5 minutes.

9. 9

   Serve warm with tzatziki sauce on the side. Garnish with fresh parsley.

10. 10

    Store leftovers in an airtight container in the refrigerator for up to 4 days.

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