Ingredients

Chicken Marinade

• 2 Pounds Sliced Chicken Breast
• 3 Tablespoons Greek Yogurt
• 1/4 Cup Olive Oil
• 2 Teaspoons Cumin
• 2 Teaspoons Turmeric
• 1 Teaspoon Smoked Paprika
• 2 Teaspoons Cinnamon
• 3 Whole Garlic Cloves, Minced
• 1/2 Teaspoon Salt

Vegetables

• 1 Whole Zucchini, Sliced
• 2 Whole Red Bell Peppers, Sliced
• 1 Whole Red Onion, Sliced

Directions

1. In a large bowl or container, combine your chicken with the shawarma marinade ingredients. Mix well to coat each piece evenly. Cover and refrigerate for at least 1 hour, but overnight is best for maximum flavor.
2. When ready to cook, preheat oven to 400°.
3. Prepare the vegetables and spread evenly on a baking sheet lined with parchment paper and/or oil.
4. Place marinated chicken directly on top of the vegetables.
5. Bake in preheated oven for 25-30 minutes, or until chicken is fully cooked.
6. Serve with tahini sauce, warm pita, rice, or a fresh salad.