Huevos Rancheros Scrambled Eggs.
These are totally my kind of weekday lunch or dinner.
Watch the How To Video Here:
They have texture, layers of flavor, and SO much color. A few months ago when I was writing the HBH cookbook manuscript, there was day after day of non-stop writing. No joke, non-stop writing. Typically, my days are filled with cooking and writing at night, so this was a bit of an adjustment for me, since I was basically doing zero cooking all week-long. This is when I turned to Sunday meal prep. That way, come lunch and dinner, I actually had food other than avocado toast and eggs to eat…not that there’s anything wrong with avocado toast and eggs, but you know, variety is occasionally needed in one’s diet.
I’m not sure why it took me so long to do something like this, but honestly, I am so excited about it! I love the idea of making a healthy delicious meal that can be enjoyed throughout the week.
OK, here’s how this whole meal prep thing works…or at least here’s how I do it. First, I highly recommend investing in some pretty glass storage containers. Not only are these convenient, but for me, they make the process a little more fun. And yes, I am so weird, but I like pretty things! I just ordered these Rubbermaid Glass Storage Containers on Amazon. I think they would be great for this recipe, and they clean up really nicely, which is always a huge bonus.
Second task, grocery shop! Look carefully at your recipe, read the ingredients closely, and then make your list! Once at the grocery store, try to physically cross off all of your items as you go. Most of us at one time or another, have gotten home only to realize that we forgot the most important ingredient! That is the worst…like the worst.
Once home, put everything away, get organized and then it is GO time. To prep for this recipe, you’ll need a couple of baking sheets and a pot for the couscous (or quinoa if that’s more your thing). Pretty simple.
The first step is to marinate the chicken for half an hour or so. If you’re short on time, you can definitely skip marinating, but I find it really tenderizes the chicken, making it much more moist and juicy. <–sounds really weird saying that out loud, but it’s true. I always start with the chicken, then while it’s marinating, I prep all the veggies.
The next step is to arrange the marinated chicken on one sheet pan and the sweet potatoes fries and asparagus on another. Then throw them all in the oven and roast. While those are cooking, I like to make the couscous. Sometimes I’ll use quinoa, but couscous is very middle eastern, so it fits more with the this recipe and its middle eastern roots. During this time I’ll also make the garlic tahini yogurt and then gather all the toppings, storing each in their own little container for easy access. When everything is done cooking, I let it all cool, then store everything in separate glass containers. I prefer to store ingredients separately so I can easily assemble my bowls when getting ready to serve. However, if you’re planning on taking these to work as lunch or you need your dinner completely assembled (maybe to take to a potluck), you can assemble the bowls like you see in the photos, just leave the avocado and lettuce off, as those are best to add right before eating.
Once everything is packed up, throw it in the fridge and DONE. How easy was that? Probably about an hour of work for a weeks worth of healthy lunches or dinners.
Um, yes please!
Honest, these bowls saved the day while I was writing the book. Now I am kind of hoping they will save yours too! And guys, if you’re not into meal prepping and you are simply in need of an easy dinner, this recipe is pretty dang good for that too.
Hello, shawarma chicken, sweet potato fries, garlic tahini yogurt, couscous, avocado and goat cheese. Yup, dinner (or lunch) perfection!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
AND it’s healthy too. You see, the bestest!
ps. while naan is not pictured, I highly, highly recommend it along side these bowls.
I feel so dumb but… 2 teaspoons of salt AND 2 teaspoons of pepper? Don’t normally see “2 teaspoons of salt and pepper” written that way…
You will want to use 1 teaspoon of each:) I hope you love the recipe! xx
Hi Tieghan! I love this recipe and make it at least once a week, so good and comes out juicy every single time. Do you have any additional seasoning combos you would reccomend? Thank you so much.
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! You can really do anything you like, I have a lot of other chicken recipes you might enjoy:) xTieghan
This recipe is to diiiiie for. I have been looking for a good chicken shawarma recipe, and this is absolutely it. And its nutrient dense to boot! Its THE ONE.
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
Love this recipe! Can you share how you make your pickled onions too? That would really help me elevate this dish!
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Here is the recipe for the pickled onions:
Have a great week:) xx
I make this at least once a month; so freaking delish.
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Not sure if my oven just runs extra hot or maybe my sweet potatoes are too thin, but I’ve found both times I’ve made this recipe that putting them in for 15 mins on each side (and slightly shorter the second time) actually burned them. I’d recommend more like 5-10 minutes each side. But otherwise this recipe is AMAAAAZING (if you can’t tell from having made it twice in less than two weeks); I’ll definitely Lbe making this again!
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Sorry to hear about your sweet potatoes, they could be too thin:) Have the best weekend! xT
This is by far one of my favorite recipes! Excellent!!!
Thanks so much for giving this recipe a try! So glad you enjoyed it. xTieghan
This is one of my absolute favorite weekday meals. Marinating the chicken overnight makes all the difference to me! Thanks for a wonderful and healthy recipe
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan
Delicious but the chicken tastes like fajitas … not shawarma…
Thanks for giving the recipe a try! xTieghan
The video doesn’t match the written instructions (which are a little complicated at first glance), but don’t let either of those things stop you from making this recipe! I’ve been making this for a couple years and love it. So much flavor and honestly tops a lot of the shawarma I’ve been able to purchase in my area. This is a classic dish I will continue to make for years to come. Thank you!
I am really glad this turned out so amazing for you, Dakota! Thank you so much for trying this one! xTieghan
Looks amazing, though I don’t know if I’d categorize this as American cuisine
Thank you Jon! xTieghan
I used this recipe for my meal prep this week and OMG it is sooooo delicious!!! First my husband sent me a text and said it was really good (before I had my lunch) and then finally when I did have a chance to eat it I wanted more! Can’t wait for lunch tomorrow! Such great flavors all around! I did not have any lemons on hand but ended up using lime but it still turned out amazing!!!!!! If you are contemplating this recipe don’t wait! It’s so worth it!!!
Yes!! That is so great! Thank you for trying this Anne! xTieghan
I’ve never commented on a recipe before but have been coming to this site for a while now. Made this last night and it was amazing!! Subbed the goat cheese for feta and didn’t have tahini so just put little dollops of hummus and tzatziki.
Thank you for trying this and leaving a comment, Jaelyn! I am so glad you loved this! xTieghan