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Shawarma Spiced Chicken Sheet Pan

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Shawarma Spiced Chicken Sheet Pan

with bell pepper, cauliflower and tahini sauce

Informations supplémentaires
35 min. | 744 kcal | easy | One pot, Family | Printable version
1. Setup Preheat the oven to 400°F. Cut the bell pepper into strips. Cut the cauliflower into medium sized pieces. Cut the onion into small wedges. Cut the chicken into 2-3 pieces depending on the size.
2. Cook the chicken Place the chicken and vegetables on a baking sheet lined with baking paper. Add the spices to the chicken. Add a drizzle of oil, salt and pepper to all the ingredients. Bake in the oven for 20-24 minutes.
3. Make the sauce Finely grate the garlic. Chop the parsley. Put the tahini in a bowl with the garlic, half of the parsley, the juice of half a lemon, salt and pepper. Add water while whisking until the desired consistency.
4. Plate your dish Serve the chicken and vegetables and garnish with the tahini sauce, remaining parsley and lemon juice to taste. Bon appétit!
360gChicken Thighs
10gShawarma spices
1unitGarlic Clove(s)
0.5unitCauliflower
1unitPepper(s)
0.5unitRed Onion(s)
0.5unitLemon
120mlTahini Sauce
1unitFresh Italian Parsley
What you need pan, pot, strainer
744 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 37g
12%
fat 47g
72%
cholesterol 164mg
55%
fiber 13g
52%
protein 52g
saturated 8g
40%
sodium 258mg
11%
sugar 9g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg