Description
Delight in the vibrant flavors of Mediterranean cuisine with this easy Sheet Pan Chicken Shawarma, featuring marinated chicken and fresh veggies roasted to perfection.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Juice of 1 lemon
- 1 large red onion, cut into wedges
- 2 bell peppers (any color), sliced into strips
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper (if using), and lemon juice to create the marinade.
- Place chicken thighs in a zip-top bag or bowl and pour half of the marinade over them. Massage to coat evenly and let marinate for at least 30 minutes.
- Toss red onion wedges and sliced bell peppers with the remaining marinade and place them alongside the chicken on the baking sheet.
- Roast in the preheated oven for about 25-30 minutes until the chicken reaches an internal temperature of at least 165°F (75°C) and vegetables are tender.
- Remove from oven and let cool slightly before serving. Drizzle with extra lemon juice for a zesty finish.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 510
- Sugar: 6g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 175mg
Keywords: Customize your veggies based on what you have available; zucchini or cherry tomatoes work well too. This dish is great for meal prep; leftovers can be stored in an airtight container in the fridge for up to three days.