Next Post
Huevos Rancheros Scrambled Eggs.
This post may contain affiliate links, please see our privacy policy for details.
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.
Do you have the nutrional values for this meal?
Hi Carleigh! I do not have the nutritional information, sorry about this! Online calculators seem to work for most people. I hope this helps, let me know if you have any other questions!
It looks amazing, but do you happen to have the nutrition info, or a ballpark for it?
Thank you! I cannot wait to try it.
Hi Joy! I actually do not have the nutritional information for my recipes, I just try to use wholesome ingredients! I find that online calculators work really well though! I hope this helps. Let me know if you have any other questions!
This was amazing! Super easy to put together and modify if needed. I will definitely be making this again next week!
That is so great! I hope you love this Natalie!
Being Keto and Diabetic, will it hurt tho leave the honey out?
That should not be a problem. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Looks delicious! Beautiful photos as well.thanks for sharing
Thank you Sarah!
I’ve made this multiple times for my somewhat picky family of 5. The base is the rice/couscous and then I have all the toppings for them to choose what they want. Baked sweet potatoes sticks and asparagus are a must. Olives, roasted red peppers, avocado, soft boiled eggs, the options are endless. The chicken has great flavor, too. The yogurt topping is delish, as well as a dollop of hummus. Definite keeper.
That sounds like an awesome dinner to please everyone! I am really glad you like this recipe, thank you!!
Made this last night with a friend. It turned out amazing! We skipped the tahini dressing, though. We used cilantro instead of mint, and added in feta instead of goat cheese. We used most of the add ins. Went back to the store and bought more asparagus and sweet potatoes to make it again this week. 🙂
That sounds so great Sara! So glad this turned out amazing for you and you liked it! Thank you so much!
I just made this and have 2 portions left over for meals during the week! I used rainbow quinoa and made a cucumber, garlic, sugar and natural yoghurt dressing instead of the tahini sauce. This recipe is AMAZING though – thank you so much!! I absolutely loved it and will definitely be making it again 🙂
Sounds amazing! So glad you enjoyed this James! Thank you!
I just prepped this as my meal plan for Wednesday-Friday lunch! It looks amazing! Great idea! Cannot wait to try it out.
That is awesome! I hope you love it Petrona!
Is there somewhere to find out the nutritional value of these recipes? Thank you
Hi Kelly,
What I recommend is just to put the ingredients in an online food calculator and then divide by the amount of servings. I hope this helps & let me know if you have any other questions!
Seriously obsessed with this! I usually make the chicken and freeze it, and we put it in wraps, we use it as the bowls and we’ve even just added it to make a chicken Caesar salad! Just bought your cool book and love it all!
Oh wow! Those are such great ways to use this recipe! Thank you Lisa!
Hi! i’m excited to find your site as I’m trying REALLY hard to make attractive packed meals for adults and children.
May I ask – can the marinade be done for longer? Or will that over-do the flavor? And do you make your own pickled veg, or buy them, and if you do buy them do you have a favorite place And if you do make them, are the recipes on your site?
Hi Marina! Yes, you can marinate the chicken for up to 24 hours. I have pickled veggies at the below link, but also buy them from whole foods. Hope this helps and please let me know if you have other questions. Enjoy the dinner!
https://www.halfbakedharvest.com/quick-pickled-veggies/
This turned out great. Loved the chicken marinade and my boyfriend did too. I think he was getting tired of my harissa chicken repertoire. I added figs to the bowls. Super yummy. Thanks!
SO happy you two enjoyed it, thank you Christina!
How do you make/buy pickled onions?
Here is a great recipe for pickled onions.
http://www.bonappetit.com/recipe/quick-pickled-onions
PS.. I wish you had the section back “i made this”… it makes it really helpful to read peoples comments I find, who have actually made the dish! Just a suggestion! 🙂