• 1. Preheat the oven to 425 degrees F. 

  2. 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.

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

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

TO MEAL PREP

• 1. Prepare as directed above through step 3. Let the chicken and sweet potatoes cool.
  

  2. Divide the chicken and sweet potatoes among 4-6 storage containers.  Add the arugula and sun-dried tomatoes, leaving off the sun-dried tomato oil to prevent the greens from wilting. 

  3. Alternately, you can store the chicken, hummus, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days.

  4. Before serving, warm each bowl, if desired, and top with hummus, feta, cucumbers, and dill.