Over the weekend, while doing the usual grocery shopping, I brought home chicken as usual, and a half dozen fresh sweet potatoes with the intend that I would dice up the chicken, and the sweet potatoes and stir fry it with garlic, olive oil and herbes de Provence blend of spices and then I saw this recipe and decided to shift gears and try something new.
INGREDIENTS
- 2 pounds boneless chicken breasts
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 4 cloves garlic, minced or grated
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper flakes
- juice of 1 lemon
- kosher salt and black pepper
- 2 medium sweet potatoes, sliced into 1/4 inch rounds
- 2 tablespoons 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 {more}
In case you are curious about cooking with herbes de Provence
– there is a whole list of recipes to incorporate the spice –
rawsilkandsaffron.com 