Chicken Shawarma Sheet Pan Dinner
Chicken Shawarma Sheet Pan Dinner is a flavorful, high-protein meal made with boneless chicken thighs, chickpeas, and vegetables, all roasted together on one sheet pan for easy cleanup.
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 canned 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 teaspoons kosher salt
- tzatziki for serving
Instructions
- 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.
Notes
For optimal results, avoid overcrowding the pan. Line the baking sheet with parchment paper for easy cleanup. Consider marinating the chicken for extra flavor.