Chicken Shawarma Sheet Pan Dinner

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

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

Directions

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.

Nutrition

• Serving Size: 1 ½ cups
• Calories: 370.5 kcal
• Total Fat: 13 g
• Saturated Fat: 2.5 g
• Cholesterol: 160 mg
• Sodium: 903 mg
• Total Carbohydrate: 23.5 g
• Dietary Fiber: 7.5 g
• Total Sugars: 8 g
• Protein: 40 g