Description
Chicken Shawarma Sheet-Pan Dinner is a vibrant, one-pan meal that transports your taste buds straight to the streets of Lebanon. With juicy chicken breasts marinated in a symphony of spices and accompanied by colorful roasted vegetables, this dish delivers restaurant-quality flavors without the fuss. Perfect for busy weeknights or special gatherings, it offers a delightful blend of convenience and taste that will impress even the pickiest eaters.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- Juice of 1 lemon (about 3 tbsp)
- 2 bell peppers, chopped
- 1 red onion, chopped
- 1 zucchini or eggplant (optional), sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a bowl, whisk together olive oil, garlic, cumin, coriander, paprika, lemon juice, salt, and pepper. Marinate chicken breasts thoroughly.
- Chop bell peppers and red onion into bite-sized pieces. If using zucchini or eggplant, slice evenly.
- Arrange marinated chicken in the center of the sheet pan surrounded by chopped veggies.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest for 5 minutes before slicing and serving with pita bread or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 100mg