Chicken Shawarma & Roasted Veggies

Updated: Feb 26, 2020

Chicken Shawarma


4 bone in, skin on Chicken breasts

1 medium eggplant

2 bell peppers

1 medium red onion

1 medium zucchini

3 tablespoons shawarma seasoning

3 tablespoons olive oil

1 teaspoon pink Himalayan salt

1 teaspoon garlic powder

1 teaspoon black pepper


Preheat oven to 350 degrees Fahrenheit.

Grease 2 8×10 glass baking dishes.

Coat the chicken breasts with 1 tablespoon of the olive oil evenly, and season with the shawarma seasoning. Place in one of the glass baking dishes, set timer for 60 minutes and put chicken in the oven.

Chop your vegetables into like sizes, approx 1″ -1-1/2″ cubes. Toss evenly with the remaining olive oil, black pepper, garlic powder and salt.   Place into the other greased glass baking dish. Place in the oven after the chicken has been baking for 20 minutes so your veggies bake for 40 minutes. Remove all from the oven.

Slice and enjoy

You can utilize the chicken as is with a side of the veggies, chop some chicken and make it into a simple chicken salad with mayo and onions, or enjoy with the chicken and veggies chopped up over an arugula salad and olives salad as shown.

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