Chicken Shawarma and Sweet Potato Fry Bowls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Honey

  1 tbsp or 21g

• Paprika

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  2 tsp or 4g

• Lemon juice

  Raw

  6 tbsp or 90g

• Garlic

  Raw

  6 cloves, minced or 18g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Quinoa

  Uncooked

  1 cup or 170g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Asparagus

  Raw

  16 spear, medium or 256g

• Sun-dried tomatoes

  8 tbsp or 27g

• Kalamata Olives

  Nature's Promise

  12 olives or 45g

• Goat cheese

  Soft type

  6 oz or 170g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Spearmint

  Fresh

  1 tbsp or 6g

Directions

1. In a large zip-top bag, combine the chicken, honey, paprika, cumin, three-fourths of the salt, half of the pepper, two-thirds of the lemon juice, two-thirds of the garlic, a pinch of red pepper flakes, and one-third of the olive oil. Seal, toss to coat, and refrigerate 30 minutes to 12 hours.
2. Preheat the oven to 425°F. Rinse quinoa, then cook according to package directions; keep warm and fluff with a fork.
3. Toss the sweet potato matchsticks with half of the remaining olive oil, a generous pinch of salt, and pepper. Spread on a sheet pan and roast 15–20 minutes, flip, then roast 15–20 minutes more until browned and tender.
4. On a separate pan, toss asparagus with the remaining olive oil, salt, and pepper. Roast 10–15 minutes until crisp-tender.
5. Drain excess marinade and spread chicken in a single layer on a sheet pan. Roast 15–20 minutes, stirring once, until cooked through and lightly browned.
6. Stir together Greek yogurt, tahini, remaining garlic, and remaining lemon juice; finely chop the mint and fold in. Season to taste with salt and pepper.
7. Assemble bowls: add quinoa, then top with chicken, sweet potatoes, asparagus, olives, sun-dried tomatoes, goat cheese, cucumber, and a generous spoonful of the tahini yogurt sauce.