CHICKEN SHAWARMA AND SWEET POTATO FRY BOWLS

Chicken shawarma and sweet potato fry bowls image

Number Of Ingredients 25

2 pounds Boneless Skinless Chicken Breast
1 tablespoon honey
2 teaspoons paprika
2 teaspoons cumin
2 teaspoon kosher salt
2 teaspoon black pepper
3 pieces lemons
6 cloves garlic cloves (minced)
1 pinch red pepper flakes
5 tablespoon olive oil
2 piece sweet potato
1 bunch asparagus
4 cups cooked couscous or quinoa
1/2 cup kalamata olives (for serving)
1/2 cup sun dried tomatoes (for serving)
1/2 cup feta cheese (for serving)
1/2 cup shredded lettuce (for serving)
1 piece avocado (for serving)
1/2 cup cucumbers, sliced (for serving)
1/2 cup red onion, sliced (for serving)
1/2 cup pine nuts (for serving)
1/2 cup mint (for serving)
1/2 cup cilantro (for serving)
1 cup plain greek yogurt
2 tablespoon tahini

Steps:

1. 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.
2. Preheat the oven to 425 degrees F.
3. 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.
4. 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.
5. 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.
6. 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.
7. Before serving, warm each bowl if desired and top with garlic yogurt (see below) and your desired toppings.
GARLIC TAHINI YOGURT
1. Combine all ingredients in a small bowl. Taste and adjust seasonings to your liking. Keep stored in the fridge for up to 1 week.