Sheet Pan Chicken Shawarma
*Serves 4
INGREDIENTS:
6 chicken thighs, boneless, skinless 1 tbsp avocado oil, or other healthy oil
1 tbsp cumin, ground
1 tbsp paprika
1 tsp turmeric
1 tsp allspice, ground
1/4 tsp cinnamon, ground
2 sweet bell peppers
1 red onion
sea salt, to taste
INSTRUCTIONS:
Slice chicken thighs into 1/2 inch or 1 cm thick strips, place on baking sheet with 1 tablespoon avocado oil or olive oil
Add shawarma spices to sliced chicken thighs and toss to coat completely
Slice bell pepper and red onion and set aside
Preheat oven to 425 degrees F
Roast sliced chicken in oven for 15 minutes
Toss chicken and top with sliced peppers and onion
Return chicken and veggies to oven and roast for a further 10 minutes
Remove sheet pan from oven
Serve & enjoy
SERVING SUGGESTIONS:
Serve with your favorite salad greens, tomatoes, hummus and lemon tahini dressing