Chicken and Sweet Potato Bowls for Two

by

Introduction
These Chicken and Sweet Potato Bowls for Two are a healthy, satisfying meal that comes together in one pan. With perfectly roasted chicken, sweet potatoes, and a simple dressing, these bowls are perfect for a cozy dinner or meal prep. Serve them with your favorite veggies for a balanced meal that’s full of flavor.

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste

For the Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • Salt and black pepper to taste

For the Bowls:

  • 2 cups cooked quinoa or brown rice (for serving)
  • 1/2 cup (about 75 g) cherry tomatoes, halved
  • 1/4 cup sliced red onion
  • 1/2 avocado, sliced
  • 1/4 cup feta cheese (optional)
  • Fresh cilantro, chopped (for garnish)

For the Dressing:

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 400°F (200°C).

Step 2: Prepare the Chicken

  1. Rub the chicken breasts with olive oil and season with garlic powder, smoked paprika, cumin, salt, and black pepper.
  2. Set aside to marinate for 10 minutes while you prepare the sweet potatoes.

Step 3: Prepare the Sweet Potatoes

  1. In a bowl, toss the diced sweet potatoes with olive oil, paprika, cinnamon, salt, and black pepper until evenly coated.

Step 4: Roast the Chicken and Sweet Potatoes

  1. On a baking sheet, arrange the sweet potatoes in a single layer. Place the chicken breasts on the same sheet or another baking sheet if necessary.
  2. Roast in the oven for 20-25 minutes, flipping the sweet potatoes halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and slightly caramelized.
  3. Remove from the oven and let the chicken rest for 5 minutes before slicing.

Step 5: Make the Dressing

  1. While the chicken and sweet potatoes are roasting, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.

Step 6: Assemble the Bowls

  1. Divide the cooked quinoa or rice between two bowls.
  2. Top with roasted sweet potatoes, sliced chicken, cherry tomatoes, red onion, and avocado slices.
  3. Drizzle with the dressing and sprinkle with feta cheese, if using.

Step 7: Serve

  1. Garnish with fresh cilantro and serve immediately.

Tips:

  • Swap the quinoa or rice for cauliflower rice for a lower-carb option.
  • You can add other veggies like roasted broccoli, kale, or spinach for extra nutrition.
  • If you prefer, grill the chicken instead of baking it for a smoky flavor.

These Chicken and Sweet Potato Bowls are not only packed with delicious flavors but also full of nutrients.

Leave a Comment