Sheet Pan Chicken Shawarma
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 149.3
- Total Fat: 8.6 g
- Cholesterol: 35.1 mg
- Sodium: 322.0 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.3 g
- Protein: 13.6 g
View full nutritional breakdown of Sheet Pan Chicken Shawarma calories by ingredient
Introduction
Number of Servings: 8
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
A pinch of ground cinnamon, cayenne pepper and black pepper
4 chicken breasts, cut into strips
1 large red onion, sliced
1 large yellow bell pepper, sliced
1/2 pint cherry tomatoes
Directions
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 tenders, 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.
Serve with tzatziki sauce and warm pita bread.
Serving Size: 4 servings
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 tenders, 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.
Serve with tzatziki sauce and warm pita bread.
Serving Size: 4 servings