Chicken Schwarma Bowls with Sweet Potato Fries
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
Cooking 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.
Chicken Schwarma Bowls with Sweet Potato Fries
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 6
Meal Type
Nutrition Facts
Applied Diet Types
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
Cooking 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.