TJ's Shawarma Chicken & Veggie Bake
Trader Joe'sTJ's Shawarma Chicken & Veggie Bake
Ingredients
For the Sheet Pan
- 1 package Trader Joe's Shawarma Chicken Thighs
- 2 Organic Tri-Color Bell Peppers, seeded and sliced into 1/2-inch strips
- 1 red onion, halved and sliced into 1/2-inch strips
- 1 zucchini, cut into 1/2-inch half-moons
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped, for garnish
For the Couscous
- 1 cup Trader Joe's Pearled Couscous
- 1 1/2 cups chicken broth
Instructions
- 1
Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
On the prepared sheet pan, combine the Trader Joe's Shawarma Chicken Thighs, sliced bell peppers, red onion, and zucchini. Drizzle with olive oil and toss to coat evenly.
⏱️ 5 min
- 3
Spread the chicken and vegetables in a single layer on the sheet pan. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
⏱️ 25 min•🌡️ 400
- 4
While the chicken and vegetables are roasting, prepare the couscous. In a small saucepan, bring the chicken broth to a boil. Stir in the Trader Joe's Pearled Couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
⏱️ 10 min
- 5
Once the chicken and vegetables are done, remove from the oven. Squeeze fresh lemon juice over the entire sheet pan. Garnish with chopped fresh parsley.
⏱️ 5 min
- 6
Serve the Shawarma chicken and vegetables immediately over the prepared pearled couscous.
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Shawarma Chicken & Veggie Bake
Ingredients
For the Sheet Pan
- 1 package Trader Joe's Shawarma Chicken Thighs
- 2 Organic Tri-Color Bell Peppers, seeded and sliced into 1/2-inch strips
- 1 red onion, halved and sliced into 1/2-inch strips
- 1 zucchini, cut into 1/2-inch half-moons
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped, for garnish
For the Couscous
- 1 cup Trader Joe's Pearled Couscous
- 1 1/2 cups chicken broth
Instructions
- 1
Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
On the prepared sheet pan, combine the Trader Joe's Shawarma Chicken Thighs, sliced bell peppers, red onion, and zucchini. Drizzle with olive oil and toss to coat evenly.
⏱️ 5 min - 3
Spread the chicken and vegetables in a single layer on the sheet pan. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
⏱️ 25 min•🌡️ 400 - 4
While the chicken and vegetables are roasting, prepare the couscous. In a small saucepan, bring the chicken broth to a boil. Stir in the Trader Joe's Pearled Couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
⏱️ 10 min - 5
Once the chicken and vegetables are done, remove from the oven. Squeeze fresh lemon juice over the entire sheet pan. Garnish with chopped fresh parsley.
⏱️ 5 min - 6
Serve the Shawarma chicken and vegetables immediately over the prepared pearled couscous.