Sheet Pan Chicken Shawarma

easy meal prep idea- Chicken Shawarma

Gluten and dairy free Chicken Shawarma… on a sheet pan!
It doesn’t get any easier (or more delicious) than this one.

*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:

  1. Slice chicken thighs into 1/2 inch or 1 cm thick strips, place on baking sheet with 1 tablespoon avocado oil or olive oil

  2. Add shawarma spices to sliced chicken thighs and toss to coat completely

  3. Slice bell pepper and red onion and set aside

  4. Preheat oven to 425 degrees F

  5. Roast sliced chicken in oven for 15 minutes

  6. Toss chicken and top with sliced peppers and onion

  7. Return chicken and veggies to oven and roast for a further 10 minutes

  8. Remove sheet pan from oven

  9. Serve & enjoy

SERVING SUGGESTIONS:
Serve with your favorite salad greens, tomatoes, hummus and lemon tahini dressing

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