Healthy Chicken Shawarma Bowls with Roasted Vegetables

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp shawarma spice mix
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow bell pepper, chopped
• 1 medium red onion, sliced
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp cumin
• Optional garnish: fresh parsley, chopped

1. Preheat your oven to 425 degrees F (220 degrees C).
2. In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil, shawarma spice mix, salt, and black pepper until they're well-coated.
3. Place the seasoned chicken on one side of a large baking sheet.
4. In the same bowl, add cherry tomatoes, zucchini, yellow bell pepper, and red onion.
5. Season the vegetables with garlic powder, paprika, cumin, the remaining 1 tablespoon of olive oil, and a pinch of salt. Toss to combine.
6. Spread the seasoned vegetables on the other side of the baking sheet with the chicken.
7. Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
8. Remove from the oven and let it cool slightly.
9. Slice the chicken thighs into strips.
10. Divide the chicken and roasted vegetables among bowls.
11. If using, garnish with freshly chopped parsley before serving.