Sheet-Pan Middle Eastern-Inspired Chicken Bowls

A vibrant and aromatic sheet-pan meal featuring tender, spice-rubbed chicken thighs roasted alongside charred bell peppers and red onions, served over fluffy rice with a cooling garlic-herb yogurt sauce.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 2 lb chicken thighs
• 3 unit bell pepper
• 2 unit red onions
• 3 tbsp olive oil
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp coriander
• 0.5 tsp turmeric
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1.5 cup long grain white rice
• 1 cup greek yogurt
• 2 clove garlic
• 1 tbsp lemon juice
• 0.25 cup parsley

Cooking instructions

1. Preheat your oven to 425°F. Cook the rice according to package directions. (about 20 min) — 425°F
2. In a small bowl, whisk together the cumin, paprika, coriander, turmeric, 1 tsp salt, and black pepper. Toss the chicken thighs with 1.5 tbsp olive oil and the spice blend until thoroughly coated.
3. Slice the bell peppers into strips and the red onions into wedges. Toss the vegetables on a large rimmed baking sheet with the remaining olive oil and 0.5 tsp salt.
4. Arrange the chicken thighs skin-side up among the vegetables on the sheet pan.
5. Roast until the chicken skin is golden-brown and the internal temperature reaches 165°F. (about 25 min) — 425°F
6. While the chicken roasts, mince the garlic and chop the parsley. Whisk them into the Greek yogurt with the lemon juice.
7. Serve the chicken and roasted vegetables over the cooked rice, drizzled with the garlic yogurt sauce.