Chicken Shawarma Sheet Pan Dinner
- Womenscorner Desk
- October 20, 2020
Ingredients :
- 3 Large boneless skinless chicken breast, sliced into 1inch strips
- 1 cup Plain greek yogurt
- 2 tsp Cumin
- 2 tsp Cardamom
- 2 tsp Tumeric
- 2 tsp Cinnamon
- 2 tsp Salt
- 2 tbsp Spectrum® organic extra virgin olive oil
- 2 Large red bell peppers, cut into thin strips
- 1 Purple onion, cut into thin slices
- 1/2 cup Peppadew peppers
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Tahini Sauce :
- 1 cup Tahini
- 4 Garlic cloves, minced
- 1/3 cup Spectrum® organic extra virgin olive oil
- 1/2 cup Lemon juice
- 2/3 cup Water
- 1/2 tsp Salt
Optional :
- 4-8 Pita bread
- 1/2 English cucumber diced
- 1 Roma tomato, sliced
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Method : In a large bowl combine yogurt with cumin, cardamom, turmeric, cinnamon and salt. Add in chicken and toss until chicken is fully coated. Set aside. Preheat oven to 350°F. Using vegetable oil , grease an outsized baking sheet. Arrange prepared chicken, onions, bell peppers and peppadews on baking sheet and drizzle with remaining vegetable oil. Place in center rack and bake for 20 minutes, or until chicken is cooked through with temp of 165°F. While the sheet pan is cooking prepare the tahini sauce by placing all ingredients during a medium sized bowl and whisk with a fork until smooth.
Serve chicken and roasted veggies on salads, rice bowls or in pita bread along side fresh veggies and topped with a generous amount of tahini sauce. Enjoy!
