Week 4dinner·40 min·4 servings·easy
Shawarma-Spiced Chicken & Veg Sheet Pan
Levant / Middle Eastern street-food inspired
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 medium bell pepper
- 1 medium yellow onion
- 4 cloves garlic
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1.5 tsp paprika
- 0.5 tsp turmeric
- 1 tsp ground coriander
- 0.25 tsp cinnamon
- 1.5 whole lemon
- 0.5 cup plain Greek yogurt
- 2 cups baby spinach
- 1 tsp salt
- 0.5 tsp black pepper
Steps
- 1Preheat oven to 425°F. Mix 2 tbsp oil with cumin, paprika, turmeric, coriander, cinnamon, minced garlic, salt, pepper, and juice of 1 lemon.
- 2Toss chicken thighs and sliced peppers and onion in the spice oil. Spread on a sheet pan.
- 3Roast 28–32 minutes until chicken reaches 165°F and vegetables char at edges.
- 4Stir yogurt with remaining oil and a squeeze of lemon for a quick sauce.
- 5Slice chicken; serve over spinach with roasted veg and yogurt drizzle.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
chickensheet-panshawarmaMiddle-Easterngluten-freemeal-prep
