# Components:
→ Chicken & Marinade
01 - 1.5 lbs boneless, skinless chicken thighs, large chunks
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 4 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground paprika
07 - 1.5 tsp ground coriander
08 - 1 tsp ground turmeric
09 - 1 tsp ground cinnamon
10 - 1 tsp ground black pepper
11 - 1 tsp salt
12 - 0.5 tsp cayenne pepper (optional)
→ Vegetables
13 - 1 large red onion, sliced into wedges
14 - 2 bell peppers (red or yellow), sliced
15 - 1 medium zucchini, sliced into half-moons
16 - 1 pint cherry tomatoes, halved
→ To Serve
17 - 4 pita breads or gluten-free flatbreads
18 - 1 cup plain Greek yogurt or dairy-free yogurt
19 - 2 tbsp chopped fresh parsley
20 - Lemon wedges
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne pepper if using.
03 - Add chicken pieces to the marinade and toss to coat thoroughly. Let it marinate for at least 10 minutes or refrigerate up to 2 hours for enhanced flavor.
04 - Spread the marinated chicken along with red onion wedges, sliced bell peppers, zucchini slices, and halved cherry tomatoes evenly on the prepared sheet pan. Drizzle any leftover marinade over the top.
05 - Roast for 25 to 30 minutes, tossing the vegetables and chicken halfway through, until chicken is cooked through and browned, and vegetables are tender.
06 - Shortly before serving, warm the pita breads or gluten-free flatbreads.
07 - Serve the chicken and vegetables on the bread, topped with a dollop of yogurt, chopped parsley, and a squeeze of lemon.
