Recipe Of The Week 10/5: Chicken Shawarma Sheet Pan Dinner

Yields 4 Servings

Ingredients:

• 1 1⁄2 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 1⁄2 teaspoons smoked paprika
• 1 1⁄2 teaspoons cumin
• 1⁄2 teaspoon red pepper flakes, optional
• 3⁄4 teaspoon garlic powder
• 3⁄4 teaspoon onion powder
• 3⁄4 teaspoon dried oregano
• 1⁄2 teaspoon ground cinnamon
• 1 1⁄2 teaspoon kosher salt
• tzatziki, or white sauce, optional for serving

Directions:

• Preheat the oven to 425° F.
• 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.
• 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.
• Remove from the oven. Serve with tzatziki or white sauce, if desired.

Meal Plan Check Boxes:

6 Proteins
2 Fats

Nutritional Facts: 1 1⁄2 cups, Calories: 370.5 kcal, Carbohydrates: 23.5 g, Protein: 40 g, Fat: 13 g

Adapted From: https://www.skinnytaste.com/chicken-shawarma-sheet-pan-dinner/#recipe