Ingredients:

  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 1 tsp Ground Turmeric
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1.5 lbs Chicken Breast or Boneless Skinless Thighs, sliced into thin strips
  • 1 Large Red Onion, thinly sliced
  • 2 Large Bell Peppers (Red and Yellow), sliced into strips
  • 1 cup Cherry Tomatoes
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 3 cloves Garlic, minced
  • 2 tbsp Plain Greek Yogurt

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, Greek yogurt, and the entire spice blend (cumin, coriander, turmeric, paprika, cinnamon, cloves, salt, and pepper).
  2. Add the sliced chicken strips, sliced red onion, and bell peppers to the bowl. Toss and massage the marinade into the ingredients until everything is evenly coated.
  3. Line an extra-large rimmed baking sheet with parchment paper. Spread the chicken and vegetable mixture in a single, even layer, ensuring the pan is not overcrowded to allow for roasting rather than steaming.
  4. Place the pan in the center of the oven and roast for 20–25 minutes. The dish is ready when the chicken reaches an internal temperature of 165°F (74°C) and the onions show slight charring on the edges.
  5. Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh chopped parsley and an optional extra squeeze of lemon juice before serving.