Chicken Shawarma Sheet Pan

Name: Chicken Shawarma Sheet Pan
Cook time: 45 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 chicken breast; 60 grams plain Greek yogurt; 2 tbsp lemon juice; 1/2 tbsp olive oil; 2 1/2 tsp turmeric; 2 1/2 tsp garlic powder; 2 tsp ground cumin; 2 tsp paprika; 2 tsp salt; 1 tsp ground coriander; 2 bell peppers, seeded and sliced thinly; 1/2 large red onion, sliced thinly; 1 1/2 cups cherry tomatoes; 1 tbsp olive oil; 1 tsp salt; 1/4 tsp ground black pepper; 2 tsp ground coriander or 2 tbsp fresh parsley; 2 Naan Breads; Lettuce, chopped; Yogurt

3 steps

Cook:45min

Updated at: Fri, 30 Aug 2024 15:46:30 GMT

Ingredients

2 servings

Instructions

Step 1

Whisk together all marinade ingredients together in a large bowl (Yogurht through coriander). Add chicken and toss to coat well. Cover and marinate on the counter for at least an hour or refrigerate and marinate longer (overnight is great). Pull it out before cooking to let it get close to room temperature

Step 2

To a large sheet pan, add the sliced peppers, onions, and cherry tomatoes (you can keep them while it cut them in half). Drizzle with one tablespoon of Olive oil and season with salt and pepper. Toss well and spread in a single layer. Put the chicken on the tray (you can scoot the veggies out of the way but it’s okay if the chicken is on top of them). Scrape any remaining marinade and put on the veggies for extra flavour. Roast for 22 minutes or until veggies are tender and internal temperature of the chicken reaches 160. Turn on the broiler and finish for 2-3 minutes for a little more colour on top and until chicken reaches 165.

Step 3

Let the chicken rest for ten minutes then transfer to cutting board and slice thinly before returning them to the sheet pan. Toss the chicken and veggies together. Put on pita bread with additional toppings.