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Sheet-Pan Shawarma Chicken & Veggies

Balanced
Dairy-Free
blog main image
Meal Slot:
Dinner
Prep Time:
15
minutes
Cook Time:
25
minutes
Calories:
420
Kcal
Protein:
35
g
Carbs:
20
g
Fat:
22
g
Cuisine:
Middle Eastern
Allergens:
Serves:
4
Description

Spiced shawarma-style chicken roasted with peppers, onions, and zucchini — caramelized edges, bright lemon finish, and weeknight-easy sheet-pan cleanup.

Ingredients
  • 1.5 lb boneless skinless chicken thighs, sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 red onion, sliced
  • 2 bell peppers, sliced
  • 1 medium zucchini, sliced
  • Lemon wedges, for serving
Directions
  1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a bowl, toss chicken with olive oil, lemon juice, cumin, paprika, coriander, turmeric, garlic powder, onion powder, salt, and pepper.
  3. Spread chicken, onion, peppers, and zucchini on the sheet pan in an even layer.
  4. Roast 22–25 minutes until chicken is cooked through and vegetables are tender with caramelized edges.
  5. Squeeze lemon over top and serve.

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