Chicken Shawarma Sheet Pan Dinner
A flavorful and easy sheet pan dinner featuring spiced chicken, vegetables, and chickpeas, perfect for a quick weeknight meal.
Ingredients
Protein
- 1.5 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 carrots (peeled and cut into 1/4-inch pieces (about 1 cup))
- 15 ounce can chickpeas (rinsed and drained)
Spices & Oils
- 1 tablespoon extra virgin olive oil
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons cumin
- 0.5 teaspoon red pepper flakes (optional)
- 0.75 teaspoon garlic powder
- 0.75 teaspoon onion powder
- 0.75 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons kosher salt
Serving & Condiments
- to taste tzatziki (for serving)
Instructions
- Preheat oven to 425°F (220°C).
- Combine chicken, vegetables, chickpeas, olive oil, spices, and salt in a bowl. Spread evenly on a baking sheet.
- Roast for 30-35 minutes, broiling for 2 minutes if desired for extra char.
- Remove from oven and serve with tzatziki or sauce.
Notes
For extra flavor, broil for the last 2 minutes for a charred finish.