Description
This wholesome Chicken and Sweet Potato Bowl combines roasted sweet potatoes, perfectly cooked chicken breasts, nutritious quinoa or brown rice, and fresh toppings like avocado and cilantro. Finished with a zesty lime-yogurt drizzle, this easy-to-make meal is both flavorful and satisfying, perfect for a balanced lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 2 small sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
Bowls & Toppings
- 1 cup cooked quinoa or brown rice
- 1/2 cup black beans, drained and rinsed
- 1/2 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh cilantro
Sauce
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Toss the diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast in the oven for 25-30 minutes, flipping halfway through to ensure even cooking and caramelization.
- Season Chicken: While the sweet potatoes roast, season the chicken breasts on both sides with cumin, chili powder, salt, and black pepper to infuse them with flavor.
- Cook Chicken: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and juices run clear. Remove from heat and let the chicken rest for a few minutes before slicing to retain juices.
- Assemble Bowls: Divide the cooked quinoa or brown rice evenly between two bowls. Top each bowl with the roasted sweet potatoes, sliced chicken, black beans, avocado slices, and feta cheese if desired.
- Prepare Sauce: In a small bowl, mix together the Greek yogurt (or sour cream) with lime juice to create a tangy drizzle.
- Finish and Serve: Drizzle the lime-yogurt sauce over the bowls and sprinkle with chopped fresh cilantro for a fresh herbal note. Serve immediately and enjoy your nutrient-packed meal.
Notes
- For extra heat, add a pinch of cayenne pepper to the chicken seasoning.
- You can substitute quinoa with brown rice or any grain of choice.
- For a dairy-free option, swap Greek yogurt with a dairy-free alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
