Get ready to tantalize your taste buds with a dish that brings the vibrant flavors of the Middle East right to your dinner table! Our Sheet Pan Chicken Shawarma with Vegetables is not just a meal; it's an experience that combines juicy chicken breasts infused with aromatic spices and a colorful medley of roasted veggies, all cooked on a single sheet pan for effortless cleanup. In just 45 minutes, you can whip up a wholesome dinner that serves four, perfect for family gatherings or impressing guests. So, roll up your sleeves and dive into this deliciously easy recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 tablespoons shawarma spice mix
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil to ensure easy cleanup.
- In a small bowl, mix the shawarma spice blend thoroughly to ensure even distribution of spices.
- Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve better seasoning and browning.
- Drizzle 1 tablespoon of olive oil over the chicken breasts and generously coat them with shawarma spice mix, massaging the spices into the meat to ensure complete coverage.
- Prepare the vegetables by slicing the red bell pepper, zucchini, and red onion into uniform, approximately 1/2-inch thick pieces to ensure even roasting.
- Toss the sliced vegetables with the remaining 1 tablespoon of olive oil and a pinch of salt, ensuring they are evenly coated.
- Arrange the seasoned chicken breasts in the center of the prepared baking sheet, spreading the vegetables around them in a single layer.
- Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Remove the sheet pan from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute, ensuring moist and flavorful meat.
- Slice the chicken breasts against the grain and serve hot with the roasted vegetables, optionally garnishing with fresh herbs like parsley or cilantro.
Tips
- Prep Ahead: To save time during busy weeknights, marinate the chicken in the shawarma spice mix and olive oil a few hours ahead or even the night before. This allows the flavors to penetrate the meat more deeply.
- Uniform Veggie Slices: Ensure your vegetables are cut into uniform pieces for even roasting. This not only helps with cooking time but also ensures that every bite is perfectly tender and flavorful.
- Don’t Skip the Resting Time: After removing the chicken from the oven, let it rest for 5 minutes before slicing. This step is crucial for keeping the chicken juicy and tender.
- Experiment with Veggies: Feel free to swap in your favorite vegetables! Carrots, broccoli, or even sweet potatoes can be great additions to this dish, adding variety and nutrition.
- Garnish for Extra Flavor: For an added burst of freshness, top your plated chicken and vegetables with chopped parsley or cilantro. A squeeze of lemon juice can also brighten up the flavors beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 95mg
