Chicken Shawarma Sheet Pan Dinner
A quick Chicken Shawarma Sheet Pan Dinner made with spiced chicken, roasted vegetables, and chickpeas.
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
- 1 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 your oven to 425°F (220°C).
- In a large bowl, combine chicken, vegetables, and chickpeas.
- Drizzle with olive oil and add all spices and salt. Toss well to coat evenly.
- Spread the mixture onto a large rimmed baking sheet in a single layer.
- Roast for 30–35 minutes until the chicken is fully cooked and vegetables are tender.
- Broil for 2 minutes at the end for a slightly charred finish.
- Serve your Chicken Shawarma Sheet Pan Dinner with tzatziki or white sauce if desired.
Notes
- Serve with warm pita bread or rice.
- Add a side salad for a complete meal.
- Great for meal prep and leftovers.