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janinetremblay
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Before starting, preheat the oven to 475°F. Wash and dry all produce.
Cut sweet potato into ½-inch pieces.
Core, then cut pepper into ½-inch pieces.
Cut zucchini in half lengthwise, then cut into ½-inch moons.
Peel, then mince or grate garlic.
Drain and roughly chop olives.
To the aluminum tray, add sweet potatoes, zucchini, peppers, onions and 1 ½ tbsp (3 tbsp) oil. Season with salt, pepper and half the Shawarma Spice Blend, then toss to coat. Roast in the middle of the oven for 12-14 min, remove from the oven and flip.
Pat chicken thighs dry with paper towels. Season with remaining Shawarma Spice Blend, salt, pepper and 1 tbsp (2 tbsp) oil. Mix to combine. When veggies have roasted for 12-14 min and have been flipped, add chicken on top of veggies. Roast in the bottom of the oven, 12-14 min until veggies are tender and chicken is cooked through.
Meanwhile, cut tomato into ½-inch pieces. Add to a small bowl with ½ tbsp (1 tbsp) oil and olives. Stir to combine. Season with salt and pepper. To a small bowl, add mayo, vinegar, ¼ tsp (½ tsp) sugar and garlic. Season with salt and pepper, then whisk until smooth.
Thinly slice chicken. Divide veggies and chicken between plates. Top with tomato-olive mixture. Drizzle garlic toum over top.