Chicken Shawarma with Sesame Sweet Potatoes and Hummus

This was perfect for my dinner date night with Nick after he came home from a long week in Las Vegas at the NAB Show convention.  So delicious!

INGREDIENTS 

2 pounds boneless chicken breasts
1/4 cup extra virgin olive oil
1 Tbsp honey
4 cloves garlic, minced or grated
1 Tbsp smoked paprika
2 tsp ground cumin
1/2 tsp crushed red pepper flakes
juice of 1 lemon
kosher salt and black pepper
2 medium sweet potatoes, sliced into 1/4 inch rounds
2 Tbsp 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

DIRECTIONS

• Preheat the oven to 425 degrees F. 

• 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.

• Meanwhile, combine the arugula, sun-dried tomatoes + 2 tablespoons oil from the jar, and a pinch each of salt and pepper.

• To serve, spread the hummus into bowls and top with the chicken, arugula, cucumbers, feta, and fresh dill. Serve with naan.