Chicken Shawarma Sweet Potato Pepper Sheet-Pan Plates

Ingredients

• 1 1/4 lb boneless skinless chicken thighs, sliced
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 2 bell peppers, sliced
• 1 small red onion, sliced
• 2 tbsp olive oil
• 2 tsp shawarma seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 small garlic clove, grated
• 4 whole-wheat pitas or 3 cups cooked brown rice
• 2 cups chopped romaine
• 1/2 cup diced cucumber
• 1/4 cup chopped parsley

Method

1. Heat oven to 425 F and line a sheet pan with parchment.
2. Toss chicken, sweet potatoes, peppers, onion, olive oil, shawarma seasoning, salt, and pepper on the pan.
3. Roast 22 to 25 minutes, stirring once, until chicken is cooked through and sweet potatoes are tender.
4. Stir yogurt, lemon juice, and garlic in a small bowl.
5. Serve the sheet-pan mix over pita or brown rice with romaine, cucumber, parsley, and lemon yogurt.