For the potatoes: Season potatoes with olive oil, sumac, and salt. Roast for about 20-30 minutes at 425 F.
For the chicken: Slice boneless, skinless chicken thighs into bite-size pieces. Season with pomegranate molasses, garlic powder, onion powder, sumac, aleppo pepper, paprika, and salt. Cook on medium-high heat until chicken is fully cooked, about 15-20 minutes.
For the salad: Chop up bell pepper, cucumber, tomatoes, parsley, and green onion. Make a simple vinaigrette by combining equal parts lemon juice and olive oil. Add salt, mix, and set aside until ready to serve.
For the green sauce: To a food processor, add 1 avocado, 1 jalapeño (with or without the seeds), a handful of fresh cilantro, 2-3 cloves garlic, the juice of 2 limes, and salt to taste. Process until creamy and smooth.
To assemble: Add the cooked chicken, roasted potatoes, prepared salad, and green sauce to a bowl and enjoy! You can also meal prep the chicken, salad, potatoes, and sauce on the weekend to enjoy throughout the week.
