Yield: Serves 4
Line a baking sheet with parchment paper. Preheat oven to 375F.
Drizzle chicken breasts with extra virgin olive oil and season with salt, pepper, and 1 tablespoon Shawarma Seasoning. Roast chicken for 10 minutes.
While chicken is roasting, toss onion, peppers, chickpeas, and zucchini with extra virgin olive oil, salt, pepper, and remaining Shawarma Seasoning until coated.
Take chicken out of oven and add seasoned veggies and chickpeas to the pan. Evenly spread out mixture. Return the pan to the oven and continue cooking for another 15 minutes until chicken is cooked through and veggies are tender. Heat pita in oven for about 5-10 minutes until warm and soft.
Slice chicken into thin strips and place in a bowl. Place veggies in a bowl and arrange with suggested serving garnishes.
Spiced Tahini Sauce:
In a small bowl whisk together tahini, lemon juice, extra virgin olive oil, warm water and Green Chili Ranch. If the mixture is too stiff, add more water, 1 tablespoon at a time.
More About This Recipe
This recipe features delicious Spiced Tahini Sauce, made with TSH Green Chile Ranch. This sauce is a perfect topper for oven Roasted Shawarma, salads, roasted veggies, and fish. Make a large batch and store in the fridge for a go-to sauce.