Description
Indulge in a heartwarming Chicken Sweet Potato Bowl that brings together juicy chicken and roasted sweet potatoes, creating a delightful medley of flavors. This versatile dish is perfect for busy weeknights or entertaining guests, offering endless customization to suit your tastes. With vibrant colors and an enticing aroma, this bowl promises to impress everyone at the table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 large sweet potatoes (about 1 lb), cubed
- 2 tablespoons olive oil
- 3 cups fresh spinach
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- Juice of 1 lime
Instructions
- Preheat oven to 400°F (200°C). Cube sweet potatoes for even roasting.
- In a large bowl, coat chicken breasts with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
- Toss sweet potato cubes in olive oil and seasonings; spread on a baking sheet. Roast for 25–30 minutes until tender.
- In a skillet over medium heat, sear chicken for about 5–7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Add spinach to the skillet; sauté until wilted (2-3 minutes).
- Whisk together soy sauce, honey/maple syrup, and lime juice; drizzle over chicken before serving.
- Assemble bowls with roasted sweet potatoes, sliced chicken, sautéed spinach, and drizzle sauce on top.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 100mg
Keywords: Marinate the chicken overnight for enhanced flavor. Substitute sweet potatoes with quinoa or brown rice for variety. Add kale for extra nutrients or experiment with spices like cumin.