Chicken and Sweet Potato Bowls
A healthy, protein-packed meal featuring roasted sweet potatoes, juicy pan-seared chicken, and a zesty Greek yogurt sauce. Perfect for busy weeknights or meal prep!
Equipment
- Baking Sheet
- Skillet
- Mixing bowl
Ingredients
Roasted Sweet Potatoes
- 2 cups sweet potatoes cubed
- 1 tbsp olive oil
Chicken
- 1 lb chicken breast boneless, skinless, cubed
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- salt and black pepper to taste
Base and Sauce
- 2 cups cooked rice white or brown
- 0.5 cup Greek yogurt or mayonnaise
- 1 tbsp lime juice freshly squeezed
- 1 tsp sriracha
- 0.5 tsp cumin
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
- Season cubed chicken with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet, add chicken, and sauté for 5-7 minutes until golden brown and cooked through.
- In a mixing bowl, whisk together Greek yogurt or mayonnaise, lime juice, sriracha, cumin, paprika, and optional cayenne until smooth and creamy.
- Prepare rice according to package instructions and steam or sauté green vegetables.
- Assemble bowls by dividing cooked rice, topping with roasted sweet potatoes, pan-seared chicken, green vegetables, and a drizzle of the creamy spiced sauce.
Notes
For extra crispy sweet potatoes, ensure they aren't crowded on the baking sheet. If meal prepping, store the sauce separately to keep the rice fresh.
