Chicken Shawarma Sheet Pan Dinner
This chicken shawarma sheet pan dinner will be your weeknight go-to. Spiced chicken, veggies, and chickpeas are roasted in one pan for easy cooking and cleanup. Serve it with Instant Pot freezer rice, sourdough flatbreads, or enjoy as is.
Servings: 4 servings
Calories: 437kcal
Equipment
- Sheet Pan
Ingredients
- 2 pounds chicken breast cut into 1-inch pieces
- 1 large onion cut into 1-inch pieces
- 1 bell pepper (yellow, orange, or red) cut into 1-inch pieces
- 2 carrots peel and cut into 1/4-inch rounds
- 15 ounce canned chickpeas drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- salt and pepper to taste
Instructions
- Preheat the oven to 425° F and line a large baking sheet with parchment paper.
- In a large bowl, add the chicken, onion, bell pepper, and chickpeas. Then, drizzle with the olive oil and add the spices. Use a wooden spoon or stiff spatula to combine, making sure chicken and veggies are evenly coated.2 pounds chicken breast, 1 large onion, 1 bell pepper (yellow, orange, or red), 2 carrots, 15 ounce canned chickpeas, 2 tablespoons olive oil, 2 teaspoons smoked paprika, 2 teaspoons cumin, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon ground cinnamon, salt and pepper to taste
- Transfer the mixture to the prepared baking sheet and roast for 30-35 minutes or until the largest pieces of chicken reach an internal temp of 165° F.
- Serve as is or with tzatziki sauce on sourdough flatbreads and enjoy!
Notes
- Cut the veggies into similar-sized pieces so they roast evenly.
- Avoid overcrowding the pan. If needed, you can use two smaller sheet pans.
- If your mixing bowl is small, add half of the olive oil and spices first, stir, then add the remaining half to coat the chicken and vegetables evenly.
- Double this recipe for meal prep!
- To save time, chop the chicken and vegetables ahead of time. You can even season everything and store it in the fridge until you are ready to cook.
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 19g | Protein: 54g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 583mg | Potassium: 1144mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5685IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 3mg
