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Chicken Shawarma and Sweet Potato Fry {Bowls}

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Welcome to our CrossFit 2024 Nutrition Blog! YAY! We love food and trust that you do too. All the recipes you’ll see here have been personally made, taste tested and approved by our 2024 family members. Some may be first time original recipes while others passed down over the years by loved ones. We think you’ll enjoy them and lets be honest, who doesn’t love a new recipe to try? Enjoy!

Today’s submission was 2024 approved by our own Kelsey Lyles. She’s been meal prepping for over a year now and is doing great! The original recipe combines everything into a bowl form, but Kelsey switched it up to her liking {as the picture shows} 😀 Shout out to the Half Baked Harvest website and chef Tieghan Gerard on this delicious meal. Bon Appétit!

Chicken Shawarma and Sweet Potato Fry Bowls

prep time 30 minutes
cook time 30 minutes
total time 1 hour
servings 5-6


  • 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


    • 1 cup plain greek yogurt
    • 2 tablespoons tahini
    • 1-2 cloves garlic, minced or grated
    • juice of 1/2 a lemon
    • 1 tablespoon chopped fresh mint


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.


1. Combine all ingredients in a small bowl. Taste and adjust seasonings to your liking. Keep stored in the fridge for up to 1 week.