Chicken Shawarma Sheet Pan Dinner

Ingredients

• 1 ½ pounds boneless skinless chicken thighs (cut into 1-inch pieces)
• 1 small red onion (cut into 1-inch pieces)
• 1 red bell pepper (cut into 1-inch pieces)
• 2 carrots (peeled and cut 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 cumin
• ½ teaspoon red pepper flakes (optional)
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon dried oregano
• ½ teaspoon ground cinnamon
• 1 ½ teaspoon kosher salt
• tzatziki

Steps

1. Heat the oven to 425°F.
2. Put the chicken, veggies, and chickpeas in a big bowl. Add the oil, spices, and salt and mix well.
3. Spread it all on a rimmed sheet pan and roast 30 to 35 minutes, until the chicken is done. Broil 2 minutes at the end for extra color if you like.
4. Serve with tzatziki, over rice, or in a pita.

Pairs well with my Tzatziki Sauce.