Name: Chicken and Sweet Potato Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes (peeled and cubed); 1 tbsp olive oil; 0.5 tsp paprika; 0.25 tsp garlic powder; Salt and black pepper (to taste); 1 lb boneless, skinless chicken breast (cut into 1-inch cubes); 1 tbsp olive oil; 0.5 tsp garlic powder; 0.5 tsp onion powder; Salt and black pepper (to taste); 2 cups cooked white or brown rice; 0.5 cup Greek yogurt (plain, or mayonnaise); 1 tbsp lime juice; 1 tsp sriracha (or to taste); 0.5 tsp cumin; 0.25 tsp paprika; Pinch of cayenne pepper (optional); Salt (to taste); 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber); Fresh cilantro or parsley (chopped, for garnish)

Description

A delicious and wholesome meal combining tender chicken, roasted sweet potatoes, and fresh vegetables served over rice.

Ingredients

Scale

2 medium sweet potatoes (peeled and cubed)
1 tbsp olive oil
0.5 tsp paprika
0.25 tsp garlic powder
Salt and black pepper (to taste)
1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
1 tbsp olive oil
0.5 tsp garlic powder
0.5 tsp onion powder
Salt and black pepper (to taste)
2 cups cooked white or brown rice
0.5 cup Greek yogurt (plain, or mayonnaise)
1 tbsp lime juice
1 tsp sriracha (or to taste)
0.5 tsp cumin
0.25 tsp paprika
Pinch of cayenne pepper (optional)
Salt (to taste)
1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
Fresh cilantro or parsley (chopped, for garnish)

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Instructions

Toss cubed sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until tender and caramelized.
Season chicken cubes with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes until golden and cooked through.
In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne. Season with salt to taste until smooth and thick.
Cook rice and steam or sauté green vegetables if using.
Divide the cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
Generously drizzle with the creamy spiced sauce and garnish with fresh cilantro or parsley. Serve immediately.

Notes

For a vegetarian option, replace the chicken with chickpeas or tofu. Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting and Sautéing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8g
Sodium: 500mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 6g
Protein: 27g
Cholesterol: 70mg