Sheet Pan Shawarma Spiced Chicken and Vegetables

• servings: 6 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

4 tablespoons olive oil

1 tablespoon water

1 tablespoon lemon juice, freshly squeezed

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon allspice

1/2 teaspoon garlic powder

1/4 teaspoon turmeric

1 teaspoons salt

Pinch of ground cinnamon, cayenne pepper and black pepper

1 1/2 pounds boneless and skinless chicken breast, cut into 1-inch pieces (or boneless and skinless chicken thighs)

1 large red onion, sliced

1 large yellow bell pepper, sliced

1 pint cherry tomatoes

Chopped parsley for garnish (optional)

Directions

Preheat the oven to 375 degrees Fahrenheit.

In a small bowl, mix the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne and black pepper.

On a sheet pan lined with aluminum foil or parchment paper, place the chicken, onion, bell pepper and cherry tomatoes.

Drizzle the chicken and vegetables with the spice mixture and toss well to combine.

Bake for 15 to 20 minutes or until the chicken is cooked through and no longer pink. Remove from the oven. Garnish with chopped parsley (optional) and serve.

Nutrition

• Calories: 249 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 73 mg
• Sodium: 531 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 26 g