Sheet Pan Chicken Shawarma dengan Ubi Jalar Wijen dan Hummus
Middle eastern seasoned chicken, roasted with sesame sweet potatoes, and served up bowl style with hummus, fresh naan, arugula, and even some feta too. This quick cooking, easy sheet pan dinner comes together in just about an hour. It's colorful, healthy, and beyond good!
Foto: Half Baked HarvestBahan-bahan
- 2 pounds boneless chicken breasts
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 4 cloves garlic, minced or grated
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper flakes
- juice of 1 lemon
- kosher salt and black pepper
- 2 medium sweet potatoes, sliced into 1/4 inch rounds
- 2 tablespoons toasted sesame seeds
- 4 cups baby arugula
- 1/3 cup sun-dried tomatoes + 2 tablespoons oil from the jar
- 4 ounces cubed feta cheese
- 2 cups plain hummus, homemade or store-bought
- naan, Persian cucumbers, and fresh dill, for serving
Langkah-langkah
1. Preheat the oven to 425 degrees F. 2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, honey, garlic, paprika, cumin, crushed red pepper, the juice of 1 lemon, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes and drizzle with olive oil, sesame seeds, salt and pepper. Arrange everything in an even layer. Add the juiced lemon halves. Transfer to the oven and roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are tender.3. Meanwhile, combine the arugula, sun-dried tomatoes + 2 tablespoons oil from the jar, and a pinch each of salt and pepper.4. To serve, spread the hummus into bowls and top with the chicken, arugula, cucumbers, feta, and fresh dill. Serve with naan. Enjoy!
1. Prepare as directed above through step 3. Let the chicken and sweet potatoes cool.2. Divide the chicken and sweet potatoes among 4-6 storage containers. Add the arugula and sun-dried tomatoes, leaving off the sun-dried tomato oil to prevent the greens from wilting. 3. Alternately, you can store the chicken, hummus, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days. 4. Before serving, warm each bowl, if desired, and top with hummus, feta, cucumbers, and dill.
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