Description
Sheet Pan Chicken Shawarma is a delightful fusion of juicy marinated chicken and vibrant vegetables, all roasted together for a delicious one-pan meal. Infused with aromatic spices like cumin and paprika, this dish embodies the rich flavors of Middle Eastern cuisine. Perfect for busy weeknights or impressing dinner guests, it’s both easy to prepare and clean up. Enjoy it with warm pita or fluffy rice for a complete culinary experience that will transport your taste buds.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 2 tbsp freshly squeezed lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 bell peppers, chopped
- 1 zucchini, sliced
Instructions
- Preheat oven to 400°F (200°C) and prepare a large baking sheet with parchment paper or nonstick spray.
- In a bowl, whisk together olive oil, minced garlic, lemon juice, cumin, coriander, paprika, salt, and pepper.
- Coat the chicken thighs in the marinade and let sit while you prepare the vegetables (about 15 minutes).
- Chop bell peppers and zucchini into bite-sized pieces; toss with olive oil, salt, and pepper.
- On the prepared sheet pan, arrange marinated chicken on one side and spread veggies on the other.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 445
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 125mg