By Natasha Allison
Chicken Shawarma Tray bake
8 steps
Prep:10minCook:35min
One pan dish packed full of juicy spiced chicken and veggies.
Can be prepped and frozen to cook at a later date. Follow the prep steps and put into a large labelled freezer bag. 180°C in Oven for 35 mins or Air fryer 25 minutes. (Shake half way through of air fry)
Updated at: Thu, 12 Sep 2024 12:53:29 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories434.6 kcal (22%)
Total Fat21.8 g (31%)
Carbs24.7 g (10%)
Sugars4 g (4%)
Protein34.8 g (70%)
Sodium746 mg (37%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 180°C
Step 2
Combine the grated garlic, coriander, cumin, paprika, lemon juice, olive oil and salt in a large bowl and mix into a paste.
Step 3
Add the chicken thighs, red peppers, red onions and sweet potato chunks. Give everything a good mix
Step 4
Pour the mix into a large baking tray and arrange the chicken thighs sk they are on top of the vegetables
Step 5
Cook for 35 minutes, until golden and delicious
Air fryer
Step 6
Preheat to 180°C
Step 7
Pour the mix into an airfryer-safe dish and arrange the chicken thighs so they are on top of the vegetables
Step 8
Cook for 25 minutes until golden and delicious. Giving everything a good shake halfway through and turning the chicken over.
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