Description
Chicken and Sweet Potato Bowls for Two: A cozy and satisfying dish featuring tender chicken, sweet potatoes, and a flavorful herb seasoning. Perfect for a quick and delicious meal!
Ingredients
Scale
- 12 oz (340g) boneless, skinless chicken breasts or thighs
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) paprika
- ½ teaspoon (2.5g) garlic powder
- ½ teaspoon (2.5g) dried oregano
- Salt and pepper to taste
- 1 large sweet potato (about 12 oz/340g), cut into ¾-inch cubes
- 1 tablespoon (15ml) olive oil
- ½ teaspoon (2.5g) ground cinnamon (optional)
- ¼ teaspoon (1.25g) cayenne pepper (optional)
- Salt to taste
- 2 cups (60g) fresh spinach or kale
- ½ avocado, sliced
- 2 tablespoons (30g) pumpkin seeds or chopped nuts
- 2 tablespoons (30ml) balsamic glaze or your favorite dressing
Instructions
- Step 1: Prepare the Sweet Potatoes Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel the sweet potato and cut it into ¾-inch cubes. In a medium bowl, toss the cubed sweet potatoes with olive oil, cinnamon (if using), cayenne (if using), and a pinch of salt until evenly coated. Spread them in a single layer on the prepared baking sheet, ensuring they’re not overcrowded. Roast for 20-25 minutes, tossing halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.
- Step 2: Season and Cook the Chicken While the sweet potatoes are roasting, prepare your chicken. Pat the chicken dry with paper towels – this is crucial for getting a nice sear. In a small bowl, mix together the paprika, garlic powder, dried oregano, salt, and pepper. Rub this mixture all over the chicken. Heat a tablespoon of olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes per side (for breasts) or 4-5 minutes per side (for thighs), until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
- Step 3: Prepare the Other Components While the chicken rests, prepare your other ingredients. Wash and dry your greens if needed. Slice the avocado half. If you’re making your own balsamic glaze, simmer ½ cup of balsamic vinegar in a small saucepan over medium heat until reduced by half and slightly thickened, about 10 minutes.
- Step 4: Assemble the Bowls Divide the greens between two bowls, creating a bed for the other ingredients. Arrange the roasted sweet potatoes on one side of each bowl. Slice the rested chicken and place it alongside the sweet potatoes. Add sliced avocado to each bowl. Sprinkle with pumpkin seeds or chopped nuts for crunch. Drizzle everything with balsamic glaze or your preferred dressing just before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 per serving
- Sugar: 9 grams
- Sodium: 550 mg
- Fat: 26 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 9 grams
- Protein: 38 grams
- Cholesterol: 95 mg