We love Middle Eastern and Indian food in our house, but if you don’t, this is a great intro recipe!


Quick Chicken Shawarma (adapted from here)

serves 4-5


4 boneless, skinless chicken breasts

¼ cup olive oil

1 tablespoon honey

3 cloves garlic, minced

1 tablespoon paprika

2 teaspoons cumin

2 teaspoons curry powder

½ teaspoon red pepper flakes

one lemon, juiced

1 teaspoon salt

2 sweet potatoes, sliced

for serving: crumbled feta cheese, hummus, raw vegetables


Preheat oven to 425°. 


On a sheet pan, rub chicken breasts with olive oil.  Top with honey, garlic, paprika, cumin, red pepper flakes, lemon juice, and salt.


Add the sweet potatoes to the pan in a single layer, drizzle with olive oil, and sprinkle with salt. 


Roast for 30-45 minutes, or until chicken is firm to the touch (165° internal temperature). 


For serving, slice chicken and serve with sweet potatoes in a bowl with hummus and veggies, topped with feta cheese.