Food

Make Ahead Lunches: Chicken Shawarma and Sweet Potato Fry Bowls

June 25, 2018

It’s summer, and no one has time to be in the kitchen every day making lunch for work the next day, so we are always down for a Make Ahead Lunch, any day, any time. Luckily we’ve found this incredibly yummy recipe over at Half Baked Harvest that not only packs tons of nutritious ingredients, […]

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It’s summer, and no one has time to be in the kitchen every day making lunch for work the next day, so we are always down for a Make Ahead Lunch, any day, any time. Luckily we’ve found this incredibly yummy recipe over at Half Baked Harvest that not only packs tons of nutritious ingredients, but comes with a punch of flavor too. This recipe can be doubled as lunch – or dinner. Yay us for saving time in the kitchen, and space around our midsection for short shorts this summer.

Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into bite size chunks
  • 1 tablespoon honey
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons kosher salt and pepper
  • juice of 2 lemons
  • 4 cloves garlic, minced or grated
  • pinch of crushed red pepper flakes
  • 5 tablespoons olive oil
  • 2 sweet potatoes, cut into matchsticks
  • 1 bunch asparagus, ends trimmed
  • 4 cups cooked couscous or quinoa
  • 1/2 cup pitted kalamata olives and oil packed sun-dried tomatoes, oil drained
  • crumbled goat cheese, shredded lettuce, avocado, sliced cucumbers, pickled red onions, pine nuts, lemons, mint, and or cilantro, for serving

Garlic Tahini Yogurt

  • 1 cup plain greek yogurt
  • 2 tablespoons tahini
  • 1-2 cloves garlic, minced or grated
  • juice of 1/2 a lemon
  • 1 tablespoon chopped fresh mint

Instructions:

1.  Marinate the chicken for half an hour or so. Start with the chicken, then while it’s marinating, prep all the veggies.

2. Arrange the marinated chicken on one sheet pan and the sweet potatoes fries and asparagus on another.

3. Throw them all in the oven and roast. While those are cooking, make the couscous.

4. Make the garlic tahini yogurt and then gather all the toppings, storing each in their own little container for easy access.

5. When everything is done cooking, let it all cool, then store everything in separate glass containers. If you’re planning on taking these to work as lunch or you need your dinner completely assembled you can assemble the bowls like you see in the photos, just leave the avocado and lettuce off, as those are best to add right before eating.

 

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