Chicken shawarma and chickpea tray bake

Roast shawarma-spiced chicken, chickpeas and vegetables together on one tray.

4 serves · 45 minutes

Ingredients

• 680 g boneless skinless chicken thighs, chopped
• 1 red onion, chopped
• 1 red capsicum, chopped
• 2 carrots, sliced
• 1 × 400 g tin chickpeas, drained
• 15 mL olive oil
• 1½ tsp each smoked paprika and cumin
• ¾ tsp each garlic powder, onion powder and dried oregano
• ½ tsp cinnamon
• ½ tsp chilli flakes, optional
• Salt, to taste
• Tzatziki, optional

Method

1. Heat the oven to 220°C conventional or 200°C fan-forced. Toss the chicken, vegetables and chickpeas with the oil and spices.
2. Spread in a single layer over a large rimmed tray. Roast for 30 to 35 minutes, until tender and the chicken reaches 75°C.
3. Portion into four serves and add tzatziki at the table if you like.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.