Chicken Shawarma Sheet Pan Dinner
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Recipe by Skinnytaste.
Ingredients
Scaled from 4. Cooking times barely change.
- ⅜ lb boneless skinless chicken thighs (cut into 1-inch pieces)301 cal
- ¼ small red onion (cut into 1-inch pieces)11 cal
- ¼ red bell pepper (cut into 1-inch pieces)8 cal
- ½ carrots (peeled and cut into 1/4-inch pieces about)15 cal
- 3¾ oz can chickpeas (rinsed and drained)123 cal
- ¼ tbsp extra virgin olive oil33 cal
- ⅜ tsp smoked paprika3 cal
- ⅜ tsp cumin3 cal
- 2 pinches of red pepper flakes (optional)0 cal
- 3 pinches of garlic powder1 cal
- 3 pinches of onion powder1 cal
- 3 pinches of dried oregano0 cal
- 2 pinches of ground cinnamon1 cal
- ⅜ tsp kosher salt0 cal
- tzatzikinot counted
Optional extras add milk
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
Preheat the oven to 425° F.
- 02
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.
- 03
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.
- 04
Remove from the oven. Serve with tzatziki or white sauce, if desired.