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A flavorful, protein and fiber-packed sheet pan dinner featuring juicy chicken thighs, chickpeas, and colorful roasted vegetables seasoned with shawarma spices. Entire meal cooks together on one pan for easy cleanup and meal prep.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 carrots, peeled and sliced into 1/4-inch pieces (about 1 cup)
  • 15-ounce can chickpeas, rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon red pepper flakes (optional, adjust to taste)
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoons kosher salt
  • Tzatziki or white sauce for serving (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Cut boneless, skinless chicken thighs into 1-inch pieces.
  3. Cut red onion into 1-inch chunks; cut red bell pepper into 1-inch pieces; peel and slice carrots into 1/4-inch pieces.
  4. Rinse and drain a 15-ounce can of chickpeas.
  5. In a large bowl, toss the chicken, vegetables, and chickpeas with 1 tablespoon olive oil and the shawarma spice blend (1½ tsp smoked paprika, 1½ tsp ground cumin, ½ tsp red pepper flakes optional, ¾ tsp garlic powder, ¾ tsp onion powder, ¾ tsp dried oregano, ½ tsp ground cinnamon, and 1½ tsp kosher salt) until well coated.
  6. Line a rimmed sheet pan with parchment paper (optional) and spread the seasoned chicken, vegetables, and chickpeas evenly in a single layer.
  7. Roast on the sheet pan at 425°F for 30 to 35 minutes, until chicken is cooked through and vegetables are tender.
  8. Broil on high for 1–2 minutes at the end, watching closely, to add a bit of char.
  9. Remove the sheet pan from the oven and serve.

Notes

No marinating needed, but seasoning the chicken and veggies the night before is optional for extra flavor., Serve over rice, grains, in pita with tzatziki, or on a fresh salad., Variations include swapping chicken thighs for breasts, adding lemon juice before serving, experimenting with turmeric or curry powder, and topping with fresh herbs or feta cheese., Store leftovers in the fridge for up to 4 days or freeze for up to 3 months., Reheat in microwave or air fryer (360°F for 5-7 minutes) for best results.

Nutrition

Find it online: https://theproteincook.com/chicken-shawarma-sheet-pan-dinner/