Looking for a quick, nutritious, and delicious meal for two? These Chicken and Sweet Potato Bowls are your go-to solution. Packed with lean protein, vibrant vegetables, and wholesome carbs, this recipe is as balanced as it is satisfying. Perfect for meal prep or a cozy night in, these bowls deliver a wholesome and colorful dish every time.
Why You’ll Love Chicken and Sweet Potato Bowls
Chicken and sweet potatoes make a nutrient-rich combo. Chicken delivers high-quality protein to support muscle health, while sweet potatoes offer complex carbohydrates and fiber for long-lasting energy. When paired with fresh veggies and simple seasonings, this dish becomes a powerhouse of flavor and nutrition.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup broccoli florets
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges (optional)
Instructions:
- Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread on a baking sheet.
- Roast for 20–25 minutes, flipping halfway through, until golden and tender.
- Cook the Chicken:
- Season chicken with salt, pepper, and a touch of paprika.
- Heat olive oil in a skillet over medium heat. Cook chicken for 6–7 minutes per side until golden brown and cooked through (internal temp of 165°F/74°C).
- Let rest before slicing into strips.
- Steam the Broccoli:
- Steam broccoli florets for about 5 minutes until bright green and tender. Microwave with a splash of water for a quick option.
- Assemble the Bowls:
- Divide sweet potatoes, sliced chicken, and broccoli into two bowls. Garnish with parsley and add lemon wedges, if desired.
Tips & Variations:
- Add Toppings: Avocado, feta cheese, or a drizzle of tahini or your favorite dressing make great additions.
- Spice It Up: Sprinkle chili flakes or drizzle with hot sauce for a fiery twist.
- Meal Prep: Store components in airtight containers for up to 4 days. Great for grab-and-go lunches!
Serving & Storage Tips:
- Serve Warm: Enjoy these bowls warm for a comforting, hearty feel.
- Refrigerate Leftovers: Store each component separately in airtight containers.
- Freeze for Later: Freeze chicken and sweet potatoes separately for up to 3 months. Thaw overnight before reheating.
- Reheating Tips: Oven: 350°F for 10–15 minutes. Microwave: cover and reheat on medium power.
- Sauces & Dressings: Store separately to maintain texture and freshness.
FAQs
- Can I make these bowls ahead of time?
Yes! Prep all components in advance and store them separately. Assemble and reheat when ready. - Can I use different vegetables?
Definitely. Try spinach, kale, bell peppers, or roasted carrots. - Can I substitute chicken thighs?
Yes, thighs add more flavor. Adjust cooking time and ensure they reach 165°F (74°C). - How can I make it spicier?
Add chili flakes, cayenne, jalapeños, or your favorite hot sauce.
Recipe Snapshot
- Author: Stephanie
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Lunch, Dinner
- Cuisine: American, Healthy
- Diet: Gluten-Free
Chicken and Sweet Potato Bowls with Avocado Dressing
Additional Ingredients:
- 1 cup fresh spinach or mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
For the Avocado Dressing:
- 1 ripe avocado
- 1 tbsp Greek yogurt (or dairy-free alternative)
- 1 tbsp lime juice
- Salt & pepper to taste
- Water to thin as needed
To Make the Dressing: Blend avocado, yogurt, lime juice, salt, and pepper until smooth. Add water, 1 tbsp at a time, to thin to desired consistency. Drizzle over assembled bowls.
Optional Additions:
- Extra avocado slices
- Pumpkin seeds
- Crumbled feta
Whether you’re making these for dinner or prepping lunches for the week, these bowls are nourishing, customizable, and always satisfying!