Chicken shawarma sheet pan dinner
This protein-packed dinner is incredibly fragrant, delicious and satisfying. It’s also incredibly versatile — you can serve it as a wrap, over rice or on top of a salad. You can customize the toppings and sauces however you like. We recommend hummus and fresh veggies. We also recommend doubling this recipe because you’re going to want leftovers.
- 1½ 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, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1½ teaspoons smoked paprika
- 1 ½ teaspoons cumin
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ½ teaspoon red pepper flakes, optional
- 1½ teaspoons kosher salt
For serving
- Tomatoes, chopped
- Cucumbers, thinly sliced
- Red onion, thinly sliced
- Hummus
- Preheat the oven to 425° F. Cover a rimmed baking sheet with aluminum foil.
- Place the chicken, vegetables and chickpeas in a large mixing bowl. Add olive oil, spices and salt, and mix to evenly combine. Spread in an even layer on the prepared baking sheet.
- 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.
- Serve wrapped in pita bread with tomatoes, cucumbers, red onion and hummus.
Per serving: 370 calories, 13g fat, 23.5g carbohydrates, 7.5g fiber, 40g protein, 8g sugar, 903mg sodium
Source: skinnytaste.com
