Sheet Pan Shawarma Chicken with Spiced Tahini Sauce

Name: Sheet Pan Shawarma Chicken with Spiced Tahini Sauce
Ingredients: 4 boneless, skinless chicken breasts; extra virgin olive oil; Sea Salt; Tellicherry Pepper; 2 Tablespoons Shawarma Seasoning; 1 red onion, thinly sliced; 2 red bell peppers, thinly sliced; 1 15-ounce can chickpeas, drained and rinsed; 2 zucchini, sliced thinly; Pita, sliced in half and wrapped in foil; Serving garnishes : hummus, fresh lemon wedges, Spiced Tahini Sauce (see below), sliced tomatoes, cucumbers slices, olives, chopped pickles; Spiced Tahini Sauce; 1/3 Cup Tahini Sauce; Juice of half a lemon; 2 Tablespoons extra virgin olive oil; 3+ Tablespoons warm water; 1 Tablespoon Green Chile Ranch Mix

Weeknights are made for quick and easy dinners. The Spice House Shawarma seasoning makes dinner a snap and everyone can customize their bowl to suit their palates.

Yield: Serves 4

Spices

Featured in this Recipe

Ingredients

4 boneless, skinless chicken breasts
extra virgin olive oil
Sea Salt
Tellicherry Pepper
2 Tablespoons Shawarma Seasoning
1 red onion, thinly sliced
2 red bell peppers, thinly sliced
1 15-ounce can chickpeas, drained and rinsed
2 zucchini, sliced thinly
Pita, sliced in half and wrapped in foil
Serving garnishes : hummus, fresh lemon wedges, Spiced Tahini Sauce (see below), sliced tomatoes, cucumbers slices, olives, chopped pickles
Spiced Tahini Sauce
1/3 Cup Tahini Sauce
Juice of half a lemon
2 Tablespoons extra virgin olive oil
3+ Tablespoons warm water
1 Tablespoon Green Chile Ranch Mix

Preparation Instructions:

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.

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