Sheet Pan Shawarma Spiced Chicken and Vegetables
Ingredients
- 4 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon lemon juice, freshly squeezed
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon allspice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1 teaspoons salt
- Pinch of ground cinnamon, cayenne pepper and black pepper
- 1 1/2 pounds boneless and skinless chicken breast, cut into 1-inch pieces, or boneless and skinless chicken thighs
- 1 large red onion, sliced
- 1 large yellow bell pepper, sliced
- 1 pint cherry tomatoes
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a small bowl, mix the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne and black pepper.
- On a sheet pan lined with aluminum foil or parchment paper, place the chicken, onion, bell pepper and cherry tomatoes.
- Drizzle the chicken and vegetables with the spice mixture and toss well to combine.
- Bake for 15 to 20 minutes or until the chicken is cooked through and no longer pink. Remove from the oven. Garnish with chopped parsley (optional) and serve.
Nutrition
Calories: 249 kcal, Carbohydrates: 8 g, Protein: 26 g, Fat: 13 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 73 mg, Sodium: 531 mg, Potassium: 722 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 821 IU, Vitamin C: 79 mg, Calcium: 33 mg, Iron: 2 mg
