Cook time: 30 minutes
Total time: 1 hour
Servings: 5-6
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
Instructions
- 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.
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