Description
A wholesome and flavorful Chicken and Sweet Potato Bowl featuring roasted sweet potatoes, seasoned pan-seared chicken breasts, and nutritious toppings like quinoa, black beans, avocado, and feta cheese, all drizzled with a tangy yogurt lime dressing. Perfect for a balanced and satisfying meal packed with protein, fiber, and vibrant flavors.
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 tablespoons olive oil, divided
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Bowl 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
Dressing
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Toss the peeled and diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them evenly on a baking sheet.
- Roast Sweet Potatoes: Roast the seasoned sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through to ensure even cooking and caramelization.
- Season Chicken: While the sweet potatoes are roasting, season both sides of the chicken breasts with cumin, chili powder, salt, and pepper for a flavorful crust.
- Cook Chicken: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes per side until they are cooked through and juices run clear. Remove from heat and let them rest for a few minutes before slicing to retain juiciness.
- Assemble Bowls: Place the cooked quinoa or brown rice evenly into two bowls as the base.
- Add Toppings: Top each bowl with the roasted sweet potatoes, sliced chicken, black beans, avocado slices, and crumbled feta cheese if using.
- Prepare Dressing & Serve: In a small bowl, mix the Greek yogurt with lime juice to create a tangy dressing. Drizzle this over the assembled bowls and sprinkle with fresh chopped cilantro. Serve immediately and enjoy!
Notes
- For a vegan option, omit the chicken and feta cheese and replace Greek yogurt with a dairy-free alternative.
- Black beans can be substituted with chickpeas or kidney beans based on preference.
- Roast sweet potatoes until tender and slightly caramelized for best flavor.
- Letting the chicken rest after cooking helps retain its juices for a moist texture.
- Quinoa adds a nutty flavor and extra protein, but brown rice works well as a hearty base.
