While the kids and I love this meaty version, my vegetarian husband is a HUGE fan of my Vegan Sheet Pan Shawarma. They have practically the same ingredients and cook in the same amount of time, at the same temperature. I often make both versions at the same time and we feast on leftovers for lunch the next day.
To make both, simply place the sheet pan with the chicken on a lower rack in the oven and the vegan sheet pan supper on a rack that is in a higher position. This will keep any chicken splatters away from the vegan friendly dinner.
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Serving Size: 1 -6 (431g) | ||
Recipe Makes: 4-6 | ||
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Calories: 147 | ||
Calories from Fat: 12 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 325.2mg | 11 % | |
Potassium 647.4mg | 17 % | |
Total Carbohydrate 41.2g | 12 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 30.9g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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