Chicken Shawarma Sheet Pan

Ingredients

• •1.5 lbs chicken breast, cut into bite-sized pieces
• •3 tablespoons olive oil
• •2 tablespoons paprika
• •1 tablespoon cumin
• •1 tablespoon garlic powder
• •1 teaspoon black pepper
• •1 teaspoon salt
• •2 medium bell peppers, sliced
• •1 large red onion, sliced
• •3 tablespoons tahini
• •2 tablespoons lemon juice
• •2 cloves garlic, minced

Directions

1. 1Preheat oven to 425°F.
2. 2In a small bowl, combine paprika, cumin, garlic powder, black pepper, and salt.
3. 3Toss chicken pieces with 2 tablespoons olive oil and the spice mixture on a sheet pan.
4. 4Add bell peppers and onion to the pan, drizzle with 1 tablespoon olive oil, and toss to combine.
5. 5Bake for 20-25 minutes until chicken is cooked through and vegetables are tender.
6. 6While baking, whisk together tahini, lemon juice, minced garlic, and 3-4 tablespoons water to create a drizzle sauce.
7. 7Remove from oven and drizzle tahini sauce over the chicken and vegetables.
8. 8Serve immediately with pita bread, lettuce, tomatoes, and additional sauce on the side.

💡 Cut the chicken pieces and vegetables to similar thickness so the shawarma sheet pan browns evenly without drying the chicken.

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