# What you'll need:
→ Chicken & Marinade
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 4 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground paprika
07 - 1.5 tsp ground coriander
08 - 1 tsp ground turmeric
09 - 1 tsp ground cinnamon
10 - 1 tsp ground black pepper
11 - 1 tsp salt
12 - 0.5 tsp 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 tbsp chopped fresh parsley
20 - Lemon wedges
# Directions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne pepper if using.
03 - Add chicken pieces to the marinade and toss to coat thoroughly. Let rest for at least 10 minutes, or refrigerate up to 2 hours for deeper flavor.
04 - Place marinated chicken, red onion wedges, sliced bell peppers, zucchini half-moons, and halved cherry tomatoes in a single layer on the prepared sheet pan. Drizzle any remaining marinade over the top.
05 - Roast in the oven for 25 to 30 minutes, tossing halfway through, until chicken is cooked through and golden and vegetables are tender.
06 - Warm pita or flatbreads shortly before serving.
07 - Serve chicken and vegetables on warmed bread, topped with a dollop of yogurt, chopped parsley, and a squeeze of fresh lemon.
