# What you'll need:
→ Chicken & Marinade
01 - 1.5 lbs 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 - 0.5 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:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and optional cayenne in a large bowl and whisk until blended.
03 - Add chicken pieces to the marinade and toss thoroughly to coat. Let stand for at least 10 minutes or refrigerate up to 2 hours for enhanced flavor.
04 - Spread the marinated chicken, red onion, bell peppers, zucchini, and cherry tomatoes evenly in a single layer on the prepared sheet pan. Drizzle any leftover marinade over the top.
05 - Roast for 25 to 30 minutes, turning halfway through, until the chicken is cooked through, golden, and the vegetables are tender.
06 - Just before serving, warm the pita breads or flatbreads.
07 - Serve the chicken and vegetables on the warmed bread, topped with a dollop of yogurt, chopped parsley, and a squeeze of lemon.
