Description
Enjoy a delicious and nutritious meal with these Chicken and Sweet Potato Bowls. A balanced combination of protein, carbs, and veggies, perfect for a satisfying dinner.
Ingredients
Scale
For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
For the Bowls:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup steamed broccoli florets
- 1 avocado, sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tablespoons chopped fresh parsley or cilantro
- Juice of 1/2 lemon
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C).
- Roast the sweet potatoes: Toss sweet potatoes with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Roast for 20–25 minutes until tender.
- Cook the chicken: In a skillet, cook seasoned chicken in olive oil until golden brown and cooked through.
- Assemble the bowls: Divide quinoa or rice among bowls. Top with chicken, roasted sweet potatoes, broccoli, avocado, and cheese. Sprinkle with parsley and lemon juice.
Notes
- You can roast the chicken alongside the sweet potatoes for easier cleanup.
- For added flavor, toss the chicken in a honey-mustard or balsamic glaze.
- Great for meal prep—store in airtight containers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 75 mg
