Sheet-Pan Shawarma Chicken & Veggies

Enjoy tender, spice-kissed chicken and perfectly caramelized vegetables, all cooked together on a single sheet pan for an effortless weeknight meal.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 large red onion, sliced
• 2 bell peppers (any color), sliced
• 1 medium zucchini, cut into 1/2-inch half-moons
• 3 tbsp olive oil
• 2 tbsp shawarma spice blend
• to taste salt and freshly ground black pepper
• 1/2 cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 2-3 tbsp water, to thin sauce
• a handful fresh parsley, chopped for garnish

Instructions

Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, combine the chicken chunks, sliced onion, bell peppers, and zucchini. Drizzle with olive oil and sprinkle with the shawarma spice blend, salt, and pepper. Toss well to ensure everything is evenly coated. Spread the chicken and vegetable mixture in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan to ensure proper roasting and caramelization. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with delicious caramelized edges. While the chicken and veggies are roasting, prepare the sauce. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and minced garlic. Add water, 1 tablespoon at a time, whisking until it reaches your desired drizzling consistency. Season with a pinch of salt. Remove the sheet pan from the oven. Serve the shawarma chicken and vegetables hot, drizzled generously with the yogurt-tahini sauce and garnished with fresh parsley.

Full macros and meal-plan integration are available in the KeyMacro app.