Sheet Pan Chicken and Chickpea Shawarma Salad Plate

For the sheet pan chicken and yogurt-tahini sauce 

• ¼ cup lemon juice, divided

• 2 tablespoons extra-virgin olive oil

• 4 cloves of garlic, divided

• Kosher salt and freshly ground pepper

• 2 teaspoon ground cumin

• 1  teaspoon sweet paprika

• 1 teaspoon ground coriander

• ½ teaspoon ground cinnamon

• ½ teaspoon turmeric

• ¼ teaspoon cayenne pepper

• 2 pounds boneless, skinless chicken thighs, trimmed 

• 1 can chickpeas, drained and rinsed 

• ½ cup nonfat greek yogurt 

• 3 tablespoons tahini

For the Salad Bowl:
Salad for 2 servings: 
Nutrition per serving (as is, not including chicken & chickpeas): calories: 63, fat: 0g (saturated: 0g), carbohydrates: 13g, protein: 3g, fiber: 4g, sugar: 5g, sodium: 25mg

• 1 Romaine heart, shredded (about 5 cups)

• 1 cup shredded red cabbage 

• Kosher salt and freshly ground pepper 

• 1-2 teaspoons lemon juice

• 1-2 teaspoons extra-virgin olive oil 

• ½ english cucumber, diced (about 1 cup) 

• 1 cup cherry tomatoes, cut in half or 1 cup diced tomato 

• 4 radishes, sliced 

• ½ small red onion, thinly sliced or pickled onions

For the Chicken and Tahini Sauce: 

Adjust the oven rack to 6 inches from the broiler.  Line a rimmed baking sheet with aluminum foil. Set oven to broil setting. 

In a large mixing bowl whisk 2 tablespoons lemon juice, olive oil, garlic, 1 teaspoon of kosher salt (if using table salt, decrease to 1½ teaspoon), 2 teaspoons black pepper and remaining spices. Toss chicken and chickpeas in the marinade.  (You can do this ahead of time. Chicken will taste even better if allowed to marinate for a few hours) 

Spread chicken and chickpeas on a baking sheet so they are evenly spaced in  a single layer. Broil until the chicken is well browned and registers at least 175 degrees. 16-20 minutes. Remove from the oven and allow to sit for 5 minutes. 

While the chicken is cooking, whisk tahini, remaining 2 tablespoons lemon juice,  remaining 1 cloves of garlic, and ⅓ cup warm water.  If the mixture is too thick add additional water. Season to taste with salt and pepper. 

Slice chicken crosswise and serve over a salad, rice, or in a pita pocket with tahini sauce and any additional toppings you desire. 

For the salad: 

In a medium bowl, season romaine lettuce and red cabbage with salt and pepper and toss with lemon juice to taste. Add olive oil to taste.  Arrange in bowls, top with sliced chicken and remaining salad topping. Drizzle with tahini sauce. 

Chicken & Chickpea Shawarma, NO salad plate