Sheet Pan Mediterranean Chicken Shawarma

Preheat oven to 450 degrees.

Tahini Sauce:
Add the garlic and lemon juice to bowl & let it rest for 2 min., to mellow the garlic flavor.

Whisk in the tahini, water, and salt, until it’s smooth. Set aside.

Add the onions and 1 Tbsp oil to a large bowl, then toss to combine. Arrange the onions in a single layer on one half of a parchment paper-lined baking sheet.

Add the remaining oil, chicken, and Tuscan seasoning to the same large bowl, then toss to combine.

Arrange chicken on other half of the baking sheet.

Roast for 20-25 min, then remove the baking sheet from oven.

Carefully transfer the chicken to a cutting board & slice it. Return to the baking sheet.

Set the oven to BROIL. Broil for 3-5 min, until the chicken is crispy.

Serve as desired with 2 Tbsp of tahini sauce & olives, as desired.

Serving suggestions:
Make a bowl: Divide cooked grain blend evenly into 6 bowls. Top each evenly with chicken, onions, olives, and 2 Tbsp tahini sauce. Optional: Drizzle with hot sauce.

Make a pita: Spread 1 Tbsp tahini sauce on inside of each pita half. Divide pickles evenly into pitas; top evenly with chicken and onions. Optional: Drizzle with hot sauce.