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–+ servings
Chicken and Sweet Potato Bowls

Quick and Nourishing Chicken and Sweet Potato Bowls

Chicken and Sweet Potato Bowls combine tender, seasoned chicken with roasted sweet potatoes, fresh veggies, and a zesty dressing for a flavorful, balanced meal that’s easy to prepare and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Healthy
Servings 4 bowls
Calories 450 kcal

Ingredients
  

  • For the Chicken:
  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • For the Sweet Potatoes:
  • 2 medium sweet potatoes peeled and diced
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • For the Bowls:
  • 2 cups cooked quinoa or brown rice
  • 1 cup baby spinach or kale
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1 avocado sliced
  • For the Dressing:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice or lime juice
  • 1 tsp Dijon mustard
  • 1 tsp honey optional
  • Salt and pepper to taste

Instructions
 

  • Roast the Sweet Potatoes:
  • Preheat the oven to 400°F (200°C).
  • Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
  • Roast for 25-30 minutes, flipping halfway, until golden and tender.
  • Cook the Chicken:
  • While the sweet potatoes roast, heat olive oil in a large skillet over medium-high heat.
  • Toss the chicken pieces with garlic powder, smoked paprika, cumin, chili powder, salt, and pepper.
  • Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until fully cooked and browned. Remove from heat.
  • Prepare the Dressing:
  • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper. Set aside.
  • Assemble the Bowls:
  • Divide the cooked quinoa or brown rice among 4 bowls.
  • Top each bowl with roasted sweet potatoes, cooked chicken, baby spinach or kale, cherry tomatoes, red onion, and avocado slices.
  • Drizzle the dressing over each bowl.

Notes

  • Customizable: Add roasted chickpeas, feta cheese, or a fried egg for extra flavor and texture.
  • Low-Carb Option: Replace quinoa or rice with cauliflower rice.
  • Storage: Store leftovers in separate airtight containers for up to 3 days. Add the avocado and dressing right before serving.
  • Spicy Kick: Add a sprinkle of crushed red pepper flakes or drizzle with hot sauce for some heat.

Nutrition

Calories: 450kcalCarbohydrates: 38gProtein: 30gFat: 20gSodium: 450mgFiber: 8gSugar: 5g
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