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Healthy Chicken & Sweet Potato Bowls
Flona

Healthy Chicken & Sweet Potato Bowls

Healthy chicken and sweet potato bowls feature roasted sweet potatoes, seasoned chicken breast, fresh greens, and a flavorful sauce. These balanced, nutritious bowls are perfect for meal prep and weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes about 1.5 lbs, peeled and cubed
  • 3 tablespoons olive oil divided
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 1 teaspoon salt divided
  • 0.5 teaspoon black pepper divided
  • 1.5 pounds chicken breast cut into bite-sized pieces
  • 0.5 teaspoon cumin
  • 0.25 teaspoon chili powder
  • 4 cups mixed greens or baby spinach
  • 2 cups cooked quinoa or brown rice optional
  • 1 avocado sliced
  • 1 cup cherry tomatoes halved
  • 0.25 cup crumbled feta cheese optional
  • 2 tablespoons fresh cilantro chopped
  • 0.5 cup Greek yogurt for sauce
  • 2 tablespoons lime juice
  • 1 clove garlic minced, for sauce

Equipment

  • Rimmed baking sheet
  • Large mixing bowl
  • Meal prep containers (optional)

Method
 

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss cubed sweet potatoes with 1 1/2 tablespoons olive oil, smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on prepared baking sheet, leaving space between pieces.
  3. Roast sweet potatoes for 10 minutes.
  4. While sweet potatoes roast, toss chicken pieces with remaining 1 1/2 tablespoons olive oil, cumin, chili powder, remaining garlic powder, remaining salt, and remaining pepper.
  5. After sweet potatoes have roasted 10 minutes, remove baking sheet and toss sweet potatoes. Add seasoned chicken pieces to the baking sheet, spreading them out in a single layer.
  6. Return to oven and roast for 15-18 minutes until sweet potatoes are fork-tender with crispy edges and chicken reaches internal temperature of 165°F.
  7. While chicken and sweet potatoes roast, prepare sauce by whisking together Greek yogurt, lime juice, minced garlic, and a pinch of salt. Adjust seasoning to taste.
  8. If using grains, divide cooked quinoa or rice among 4 bowls.
  9. Add 1 cup of mixed greens to each bowl.
  10. Divide roasted sweet potatoes and chicken among the bowls.
  11. Top each bowl with sliced avocado, halved cherry tomatoes, feta cheese if using, and fresh cilantro.
  12. Drizzle with prepared sauce. Serve immediately, or let cool completely before storing in meal prep containers with sauce on the side.

Notes

For meal prep: Let all components cool completely before assembling. Store sauce separately. Bowls last 3-4 days refrigerated. Can use rotisserie chicken as shortcut. Sweet potatoes can be roasted up to 4 days ahead. Don't overcrowd baking sheet or vegetables will steam instead of roast. Chicken thighs can substitute for breasts for more moisture. Add other vegetables like broccoli, zucchini, or bell peppers. Try different sauces: tahini, peanut sauce, chipotle lime, or balsamic vinaigrette. For lower carb, skip grains and use cauliflower rice. Can freeze cooked chicken and sweet potatoes separately for up to 3 months.