Description
Savor the vibrant flavors of Sheet Pan Chicken Shawarma, where marinated chicken and colorful vegetables come together effortlessly for a delicious and hassle-free meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp shawarma spice blend
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 bell peppers, sliced into thick strips
- 1 large red onion, cut into wedges
- 1 cup full-fat yogurt
- 2 tbsp freshly squeezed lemon juice
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, shawarma spice blend, salt, and pepper. Add chicken thighs and toss until fully coated.
- Spread the marinated chicken across one side of the prepared baking sheet.
- Toss the sliced bell peppers and onion in any leftover marinade from the chicken.
- Arrange the veggies on the other side of the baking sheet.
- Roast in the preheated oven for about 25-30 minutes or until chicken reaches an internal temperature of 165°F and veggies are caramelized.
- While roasting, mix yogurt with lemon juice in a small bowl; add salt to taste.
- Serve roasted chicken and vegetables drizzled with sauce for a delicious meal.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 130mg
Keywords: - For vegetarian options, substitute chicken with chickpeas or tofu. - Experiment with seasonal veggies like zucchini or carrots for added flavor.