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Dinner
Chicken Shawarma Sheet Pan
Spiced chicken, chickpeas, and vegetables roasted together for maximum flavour and minimal cleanup.
15 min hands-on
45 min total
4 servings
High protein
High fibre
One pan
What you need
- 1 1/2 pounds boneless chicken thighs
- 1 1/2 cups chickpeas, rinsed
- 4 cups cauliflower florets
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons shawarma spices
- 1 cup Greek yogurt
- 1 lemon, juiced
How to make it
- 1Toss chicken, chickpeas, and vegetables with spices and oil spray.
- 2Roast on one tray until browned and cooked through.
- 3Serve with yogurt sauce, pita, or grains.
Make it work on a busy day
Use rotisserie chicken and roast only the chickpeas and vegetables.
Swaps
- • Use chicken breast or tofu.
- • Use broccoli, zucchini, or frozen vegetables.