Tiegan Gerard of Half Baked Harvest shares her healthy and delicious recipe, Sheet Pan Chicken Shawarma with Sesame Sweet Potatoes and 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.

INGREDIENTS

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

INSTRUCTIONS

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!