Chicken Schwarma Bowls with Sweet Potato Fries

Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

  • 2 lbs boneless skinless chicken breasts cut into bite size chunks
  • 1 tbsp honey
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp kosher salt and pepper
  • 2 whole lemons juiced
  • 4 whole garlic cloves minced or grated
  • 1 pinch of crushed red pepper flakes
  • 5 tbsp olive oil
  • 2 whole sweet potatoes cut into wedges
  • 1 bunch asparagus ends trimmed
  • 4 cups cooked quinoa
  • 1/2 cup pitted kalamata olives, sun-dried tomatoes, crumbled goat cheese, shredded lettuce, sliced red onioin, sliced cucumber, cilantro, mint, and squeeze of lemon
  • GARLIC TAHINI YOGURT
  • 1 cup plain greek yogurt
  • 2 tbsp tahini
  • 1-2 whole garlic cloves minced or grated
  • 1/2 whole lemon juiced
  • 1 tablespoon chopped fresh mint

Instructions

  • In a large gallon size zip-top bag, combine the chicken, honey, paprika, cumin, salt, pepper, lemon juice, garlic, crushed red pepper flakes, and 2 tablespoons olive oil, toss to combine. Seal and chill for 30 minutes or up to 12 hours.
  • Preheat the oven to 425 degrees F.
  • Place the sweet potatoes on a large baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Transfer to the oven and cook for 15-20 minutes, then flip and bake for 15-20 minutes more.
  • Place the asparagus on a baking sheet and toss with the remaining 1 tablespoon olive oil, kosher salt and pepper. Transfer to the oven and roast for 10-15 minutes.
  • Place the marinated chicken on a large baking sheet and spread in an even layer. Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through.
  • Divide the couscous among 4-6 storage containers and arrange the chicken, sweet potatoes, asparagus, olives, and sun-dried tomatoes on top. Alternately, you can store the couscous, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week.
  • Before serving, warm each bowl if desired and top with garlic yogurt (see below) and your desired toppings.
  • GARLIC TAHINI YOGURT
  • Combine all ingredients in a small bowl. Taste and adjust seasonings to your liking. Keep stored in the fridge for up to 1 week.

Notes

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