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Delicious 30-Minute Sheet Pan Chicken Shawarma with Peppers and Onions

sheet pan chicken shawarma with peppers and onions
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A simple and flavorful sheet pan chicken shawarma with peppers and onions. This dish is easy to prepare and packed with Middle Eastern flavors.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, mix olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, salt, black pepper, and cayenne.
  3. Toss chicken thighs in the marinade until fully coated. Let sit for 15 minutes.
  4. Spread sliced peppers and onions on a sheet pan. Drizzle with olive oil.
  5. Place marinated chicken on top of the vegetables.
  6. Roast for 25-30 minutes until chicken is cooked through and vegetables are tender.
  7. Serve warm with pita bread or rice.

Notes

  • For extra flavor, marinate chicken for up to 2 hours.
  • Adjust spice levels to your preference.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://onepotdaily.com/sheet-pan-chicken-shawarma-peppers-onions-recipe/