Chicken seems to my jam lately. I’m all into chicken dinners these days. It’s always been my favorite type of meat. And that’s coming from someone who could eat meat once a month and be happy. Since my husband is a huge meat person, I compromise as meal planner and do about half vegetarian and half meat meals throughout the week. That way we are both happy. But back to chicken. I absolutely love how you can seriously do anything with chicken. Everything! I feel like I could be Bubba from Forrest Gump when he’s listing all the things you can do with shrimp, but replace shrimp with chicken. Yeah, that part.
This particular recipe is slightly time consuming, but incredibly satisfying. The chicken is briefly marinated with some simple spices and olive oil. Then broiled or grilled to perfection. While all that amazingness happens, sweet potatoes are sliced and baked until tender. For me, that is enough right there. I have a huge weakness for sweet potatoes. I absolutely adore them. But for those who are not convinced yet, I will continue. After all the wonderful cooking is done, things get assembled. Flatbread is the vessel here. Then comes a smear of hummus (the garlicky the better!), then a smatter of spinach or lettuce, sliced cucumbers, diced cherry tomatoes, avocado, and feta cheese. Oh my oh my. But that’s not all! I kind of feel like a Dr. Seuss book here.
The chicken and sweet potato fries are nudged into the last open places on this massive sandwich? Salad? Thingy? Whatever you want to call it. Then everything is lightly drizzled with your favorite olive oil. Then EAT! If you’re a meal prepper, unlike me, you can definitely bake the chicken and sweet potatoes and slice all the vegetables except the avocado and place in separate containers in the refrigerator. Assemble everything right before serving. If you want to take it to work for lunch, you could always forgo the flatbread (or have it on the side because who wants to give up flatbread?!), and turn it into a salad. Just smear the hummus in the bottom of your container or dollop on top, then proceed with the remaining ingredients. The chicken and sweet potato fries can be eaten cold, room temperature or warm, whatever you preference. However you decide to eat it, I am sure you will enjoy it!
Recipe adapted from Half Baked Harvest
For the chicken
- 1 pound boneless skinless chicken breasts or tenders
- 1 Tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- juice of 1 lemon
- 2 cloves garlic, minced or grated
- pinch of crushed red pepper flakes
- 1/4 cup olive oil
For the salad
- 2 medium sweet potatoes, cut into matchsticks
- 2 Tablespoons olive oil, plus extra for drizzling
- salt and pepper
- 4 naan, store-bought or homemade
- 8 ounces hummus, homemade or store-bought
- 4 cups baby spinach, chopped
- 1 cup cherry tomatoes, quartered
- 1/2 english cucumber, thinly sliced
- 1 avocado, sliced
- 8 ounces feta cheese, crumbled
- In a large gallon ziplock bag, or bowl, whisk together the ingredients for the chicken and toss to combine. Seal or cover and marinate for at least 1 hour or up to 12 hours.
- Once the chicken has marinated, heat the broiler to high*. Place the chicken on a baking sheet lined with tinfoil. Discard the marinade. Place under the broiler and cook for 10-15 minutes, flipping half way through, until cooked through. Remove from the oven and set aside. When cool enough to handle, shred or dice chicken into bite sized pieces.
- Preheat the oven to 425ºF.
- Place the sweet potatoes in a bowl and drizzle with olive oil, salt and pepper. Toss with tongs until coated. Spread out on a large baking sheet and place in the preheated oven. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more, or until the sweet potatoes are tender.
- To assemble the salad, smear each piece of naan with hummus. Top with spinach, tomatoes, cucumbers, sliced avocado, feta cheese and chicken. Drizzle with a little olive oil and consume immediately.
*If you prefer, you can grill the chicken instead of broiling.