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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.
Equipment
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 can 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 teaspoon kosher salt
- tzatziki ( or white sauce, optional 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
** Cooked mixture makes about 6 cups (1 ½ cups per serving)
Nutrition
Serving: 1½ cups, Calories: 370.5kcal, Carbohydrates: 23.5g, Protein: 40g, Fat: 13g, Saturated Fat: 2.5g, Cholesterol: 160mg, Sodium: 903mg, Fiber: 7.5g, Sugar: 8g
- WW Points: 1