Sheet Pan Shawarma Spiced Chicken and Vegetables
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 people
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Calories
249 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Middle Eastern
Sheet Pan Shawarma Spiced Chicken and Vegetables
Description
The dish combines boneless, skinless chicken breast or thighs cut into pieces with sliced red onion, yellow bell pepper, and cherry tomatoes. Olive oil, lemon juice, water, and a mixture of middle-eastern inspired spices create a marinade that coats the ingredients before roasting on a sheet pan.
Baking at 375°F allows the chicken to become cooked through and the vegetables to soften while maintaining some texture. The spice blend offers smoky, earthy, and mildly spicy notes that complement the natural sweetness of the vegetables and the lemon's brightness.
This recipe provides a straightforward way to prepare a full meal using one pan, minimizing cleanup and blending savory spice flavors with tender roasted chicken and vegetables. Garnishing with fresh parsley adds a fresh herbaceous touch if desired.
Ingredients
- 4 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon lemon juice freshly squeezed
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- 1 teaspoon allspice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Turmeric
- 1 teaspoons salt
- Pinch of cinnamon ground cinnamon
- Pinch of cayenne pepper
- Pinch of black pepper
- 1 1/2 pounds chicken breast or boneless and skinless chicken thighs, boneless and skinless, cut into 1-inch pieces
- 1 large onion red, sliced
- 1 large yellow bell pepper sliced
- 1 pint cherry tomato
- parsley chopped, 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 Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 531mg | 22% |
| Potassium | 722mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 79mg | 88% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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