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Sheet pan shawarma chicken and vegetables made easy!

Sheet pan shawarma chicken and vegetables
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A simple and delicious recipe for sheet pan shawarma chicken and vegetables, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lbs chicken thighs, boneless and skinless
  • 2 tablespoons olive oil
  • 2 tablespoons shawarma spice blend
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine chicken thighs, olive oil, shawarma spice blend, salt, and pepper. Mix well to coat the chicken.
  3. On a large sheet pan, arrange the seasoned chicken and vegetables in a single layer.
  4. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  5. Garnish with fresh parsley before serving.

Notes

  • Feel free to add other vegetables like carrots or broccoli.
  • Serve with pita bread or rice for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodorecipes.com/sheet-pan-shawarma-chicken-vegetables-recipe/