Chicken Sweet Potato Bowl
Hearty chicken sweet potato bowls with roasted sweet potatoes, tender chicken, and fresh toppings for a wholesome, protein-packed meal.
Ingredients
- 2 medium sweet potatoes peeled and diced
- 2 tablespoons olive oil plus more for grilling
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 boneless skinless chicken breasts
- 4 cups mixed greens spinach, arugula, or your favorite blend
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion thinly sliced
- ¼ cup crumbled feta cheese optional
- 2 tablespoons chopped fresh parsley for garnish
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey optional
- Salt and pepper to taste
Instructions
Roast the Sweet Potatoes
- Preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
- Spread them in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they’re tender and slightly caramelized.
Grill the Chicken
- While the sweet potatoes roast, heat your grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
- Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice into thin strips.
Prepare the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
Assemble the Bowls
- Divide the mixed greens between two bowls. Top each with roasted sweet potatoes, grilled chicken, cherry tomatoes, cucumber, and red onion. Drizzle with the dressing, sprinkle with feta (if using), and garnish with parsley.
Notes
Here’s an estimate of the nutrition per serving:
- Calories: 420Kcal
- Protein: 35g
- Carbohydrates: 30g
- Fiber: 6g
- Fat: 16g