Chicken Shawarma And Sweet Potato Fry Bowls Recipes
CHICKEN SHAWARMA AND SWEET POTATO FRY BOWLS
This bowls are perfect for meal prep - enjoy tasty food throughout the week
Provided by Tieghan Gerard
Categories Main Course
Time 1h
Number Of Ingredients 19
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.
Nutrition Facts : Calories 998 kcal, Carbohydrate 47 g, Protein 43 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 677 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
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