# Components:
→ Chicken & Marinade
01 - 1.5 pounds boneless, skinless chicken thighs, cut into large chunks
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 4 garlic cloves, minced
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground paprika
07 - 1.5 teaspoons ground coriander
08 - 1 teaspoon ground turmeric
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon ground black pepper
11 - 1 teaspoon salt
12 - ½ teaspoon 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 tablespoons chopped fresh parsley
20 - Lemon wedges
# Method steps:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne if using.
03 - Add chicken chunks to the marinade and toss thoroughly to coat. Let rest for at least 10 minutes or refrigerate up to 2 hours for enhanced flavor.
04 - Place the marinated chicken, red onion wedges, sliced bell peppers, zucchini, and halved cherry tomatoes in a single layer on the prepared sheet pan. Drizzle remaining marinade over the top.
05 - Roast for 25 to 30 minutes, tossing halfway through, until chicken is cooked through and golden, and vegetables are tender.
06 - Warm pita breads or flatbreads just before serving.
07 - Serve the roasted chicken and vegetables on the warmed bread, topped with a dollop of yogurt, chopped parsley, and a squeeze of lemon juice.
