Sheet Pan Chicken Shawarma – 3 ways

Ingredients (very roughly):
Cauliflower and broccoli florets, cut small
Baby carrots, halved
Asparagus, cut into thirds
3 skinless boneless chicken breasts, cubed (I would have used thighs but they had a smell when I took out the package, it does change the cooking time)
Chickpeas, drained and rinsed 
Shawarma seasoning
Extra virgin olive oil
Lemon juice 
Sea salt
Whatever other shawarma fixings you like 
Tortilla wraps (option 1)
Rice, cooked according to package directions (option 2)
Kale (option 3)

Preheat oven to 400°F. 
On a sheet pan, spread cauliflower, broccoli, carrots and chickpeas. Coat with oil, shawarma seasoning and a light sprinkle of salt. 
Bake for 20 minutes. 
In the meantime, coat chicken and asparagus with shawarma seasoning, a bit of olive oil and some lemon juice. When the 20 minutes are up, add chicken and asparagus to sheet pan. Return to oven for additional 20 minutes (check the thickest piece of chicken for doneness)
*note that the pan should be overcrowded, you can always divide the mixture into 2 pans*
Serving options:
Option 1: spread humus on a tortilla and fill with chicken, vegetables and any other toppings you like (including olives, cabbage etc)
Option 2: make a rice bowl with all the chicken, vegetables and additional toppings. Garnish with tahini and zaatar. .
Option 3: enjoy over a kale salad. The juices from the chicken will be quite flavourful. All you have to add is a drizzle of oil, lemon juice and if you’d like, some tahini

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