why make this recipe
Healthy Chicken & Sweet Potato Bowls are perfect for meal prep. They are full of nutrients, easy to make, and full of flavor. Sweet potatoes provide sweetness and fiber, while chicken is a great source of protein. This recipe is also flexible, allowing for different ingredients based on your preference. Whether you’re trying to eat healthier or save time during the week, these bowls are ideal for you.
how to make Healthy Chicken & Sweet Potato Bowls
Ingredients:
- 2 cups Roasted Sweet Potatoes (You can use butternut squash as a substitute.)
- 2 tablespoons Olive Oil (Consider using avocado oil for higher heat cooking.)
- 1 teaspoon Garlic Powder (Fresh garlic can also be used.)
- 1 teaspoon Onion Powder (Feel free to swap in fresh onions.)
- 1 teaspoon Paprika (Smoked paprika can enhance the flavor.)
- 1 pound Boneless, Skinless Chicken Breast (Tofu or chickpeas work as a vegetarian option.)
- 1 teaspoon Salt (Adjust to your taste.)
- 1 teaspoon Pepper (Adjust to your taste.)
- 2 cups Cooked Rice (Quinoa or cauliflower rice are great alternatives.)
- 1 cup Greek Yogurt (Or mayonnaise for the creamy base.)
- 2 tablespoons Lime Juice (Lemon juice can be used if necessary.)
- 1 tablespoon Sriracha (Adjust according to your spice tolerance.)
- 1 teaspoon Cumin (Essential for flavor.)
- 1/4 teaspoon Cayenne Pepper (Optional for added spice.)
- 1 cup Green Vegetables (Spinach and broccoli complement the bowls.)
- 1/4 cup Fresh Herbs (Cilantro or parsley for garnish.)
Directions:
Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Cut the sweet potatoes into cubes, toss them with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until they are tender and slightly caramelized.
Pan-Seared Chicken: While the sweet potatoes roast, heat a skillet over medium heat. Season the chicken breast with salt, pepper, and cumin. Cook for about 6-7 minutes on each side until golden brown and fully cooked. Allow the chicken to rest before slicing.
Prepare Sauce: In a bowl, mix the Greek yogurt, lime juice, Sriracha, and cayenne pepper. This will be your creamy sauce for the bowls.
Cook Rice: Make your choice of rice, quinoa, or cauliflower rice according to the package instructions.
Assemble Bowls: In bowls, layer the cooked rice, roasted sweet potatoes, sliced chicken, green vegetables, and drizzle the sauce on top. Garnish with fresh herbs.
how to serve Healthy Chicken & Sweet Potato Bowls
Serve the bowls warm, fresh out of the kitchen. These bowls make a great lunch or dinner. You can also customize each bowl based on what you like or have on hand.
how to store Healthy Chicken & Sweet Potato Bowls
To store your bowls, place them in airtight containers. They will stay fresh in the fridge for up to four days. If you want to keep them longer, you can freeze the cooked ingredients separately.
tips to make Healthy Chicken & Sweet Potato Bowls
- Use leftover chicken or sweet potatoes if you have them on hand.
- Feel free to experiment with different spices to suit your taste.
- Add in other vegetables you enjoy, like bell peppers, zucchini, or corn.
variation
You can make these bowls vegetarian by replacing the chicken with tofu or chickpeas. You can also switch out the sweet potatoes for other root vegetables or use different grains like quinoa.
FAQs
1. Can I meal prep these for the week?
Yes! These bowls are perfect for meal prep and stay fresh in the fridge for several days.
2. What can I use instead of Greek yogurt?
You can use mayonnaise or even a dairy-free yogurt alternative for the sauce.
3. Are these bowls gluten-free?
Yes, as long as you use gluten-free grains like rice or quinoa, these bowls will be gluten-free.
Healthy Chicken & Sweet Potato Bowls
Ingredients
For the roasted sweet potatoes
- 2 cups Roasted Sweet Potatoes You can use butternut squash as a substitute.
- 2 tablespoons Olive Oil Consider using avocado oil for higher heat cooking.
- 1 teaspoon Garlic Powder Fresh garlic can also be used.
- 1 teaspoon Onion Powder Feel free to swap in fresh onions.
- 1 teaspoon Paprika Smoked paprika can enhance the flavor.
- 1 teaspoon Salt Adjust to your taste.
- 1 teaspoon Pepper Adjust to your taste.
For the chicken
- 1 pound Boneless, Skinless Chicken Breast Tofu or chickpeas work as a vegetarian option.
- 1 teaspoon Cumin Essential for flavor.
For assembly
- 2 cups Cooked Rice Quinoa or cauliflower rice are great alternatives.
- 1 cup Greek Yogurt Or mayonnaise for the creamy base.
- 2 tablespoons Lime Juice Lemon juice can be used if necessary.
- 1 tablespoon Sriracha Adjust according to your spice tolerance.
- 1/4 teaspoon Cayenne Pepper Optional for added spice.
- 1 cup Green Vegetables Spinach and broccoli complement the bowls.
- 1/4 cup Fresh Herbs Cilantro or parsley for garnish.
Instructions
Roasting the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Cut the sweet potatoes into cubes, toss them with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Spread them on a baking sheet and roast for about 25-30 minutes until they are tender and slightly caramelized.
Cooking the Chicken
- While the sweet potatoes roast, heat a skillet over medium heat. Season the chicken breast with salt, pepper, and cumin.
- Cook for about 6-7 minutes on each side until golden brown and fully cooked. Allow the chicken to rest before slicing.
Preparing the Sauce
- In a bowl, mix the Greek yogurt, lime juice, Sriracha, and cayenne pepper. This will be your creamy sauce for the bowls.
Cooking the Rice
- Make your choice of rice, quinoa, or cauliflower rice according to the package instructions.
Assembling the Bowls
- In bowls, layer the cooked rice, roasted sweet potatoes, sliced chicken, green vegetables, and drizzle the sauce on top.
- Garnish with fresh herbs.