Chicken Shawarma Sheet Pan Dinner

🧂 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

👨‍🍳 Instructions

1. 1

   Preheat the oven to 425° F.

2. 2

   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.

3. 3

   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.

4. 4

   Remove from the oven. Serve with tzatziki or white sauce, if desired.