Chicken Sweet Potato Bowl (Printable)
Roasted chicken and sweet potatoes with fresh vegetables for satisfying, nourishing meals.
# What You'll Need:
→ Protein
01 - 1.1 lb boneless, skinless chicken breast
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Vegetables & Carbs
07 - 2 medium sweet potatoes, peeled and cubed (about 1.1 lb)
08 - 1 tbsp olive oil
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1 red bell pepper, diced
12 - 1 cup cherry tomatoes, halved
13 - 3.5 oz baby spinach
→ Toppings & Garnish
14 - 1 ripe avocado, sliced
15 - 1/4 cup chopped fresh cilantro
16 - 1 lime, cut into wedges
→ Sauce
17 - 3 tbsp Greek yogurt or dairy-free alternative
18 - 1 tbsp lemon juice
19 - 1/2 tsp cumin
20 - Salt and pepper, to taste
# Step-by-step:
01 - Preheat the oven to 425°F.
02 - Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet.
03 - In a bowl, combine chicken breast with 1 tbsp olive oil, smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Place on a second baking sheet.
04 - Roast sweet potatoes and chicken in the oven for 25–30 minutes, flipping halfway, until potatoes are tender and chicken reaches internal temperature of 165°F.
05 - Let the chicken rest 5 minutes, then slice.
06 - While roasting, prep the bell pepper, cherry tomatoes, spinach, and avocado.
07 - Mix Greek yogurt, lemon juice, cumin, salt, and pepper in a small bowl.
08 - Divide spinach between four containers. Top with roasted sweet potatoes, sliced chicken, bell pepper, cherry tomatoes, and avocado. Drizzle with sauce and garnish with cilantro and lime wedges.
09 - Seal and refrigerate for up to 4 days. Add avocado and sauce just before serving for best freshness.
# Expert Advice:
01 -
- You get that perfect balance of sweet and savory without any complicated cooking techniques
- Everything roasts on one sheet pan, making cleanup almost nonexistent
- The bowls stay fresh for days, so you're set for the week in just 45 minutes
02 -
- Don't crowd your baking sheets or the sweet potatoes will steam instead of roast
- Letting the chicken rest before slicing keeps all those juices inside where they belong
- Wait to add the avocado and sauce until right before serving so nothing gets brown or soggy
03 -
- Cut your sweet potatoes into uniform cubes so they all roast at the same rate
- Double the spices if you like bold flavors, the sweet potatoes can handle it