Sheet-Pan Chicken Shawarma + Chickpeas Bowls

Ingredients

• Boneless skinless chicken thighs (cut into 1-inch pieces) 2 lb
• Chickpeas (canned-1 can) 15 oz
• Red onion (1" pieces) 1 large
• Bell peppers (1" pieces) 1 count
• Olive oil 3 tbsp
• Lemon juice 2 tbsp
• Garlic 3 clove
• Ground cumin 2 tsp
• Paprika 2 tsp
• Ground turmeric 1 tsp
• Dried oregano 1 tsp
• Salt 1.5 tsp
• Rice (dry) 2 cup
• Cucumber 1 count
• Plain Greek yogurt 1 cup
• Lemon (for salad) 0.5 count
• Salt (for salad) 0.25 tsp
• tzatziki sauce 1 unit

Steps

1. Heat oven to 425°F.
2. Drain and rinse chickpeas. Slice chicken into bite-size strips. Cut onion into wedges and slice bell peppers.
3. Whisk olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, oregano, and salt; toss chicken, vegetables, and chickpeas in marinade.
4. Spread on a sheet pan; roast 30-35 minutes (425 degrees), stirring once halfway. Optional: broil 1–2 minutes for char.
5. Cook rice while pan roasts.
6. Make cucumber yogurt salad: grate/chop cucumber; stir with Greek yogurt, lemon, and salt.
7. Serve chicken/veg/chickpeas over rice with cucumber yogurt salad.