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Chicken and Sweet Potato Bowls Recipe

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★★★★★

4.7 from 122 reviews

This Chicken and Sweet Potato Bowl is a nutritious and flavorful meal featuring roasted sweet potatoes, pan-seared chicken, steamed greens, and a creamy spiced yogurt sauce. Perfect for a balanced lunch or dinner, it combines a variety of textures and spices for a satisfying dish.

Ingredients

Scale

Sweet Potatoes

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil (divided)
  • 0.5 teaspoon paprika (divided)
  • 0.25 teaspoon garlic powder
  • Salt and black pepper, to taste

Chicken

  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (for frying)

Other Ingredients

  • 2 cups cooked white or brown rice
  • 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
  • 0.5 cup Greek yogurt (plain) or mayonnaise (or substitute with sour cream if desired)
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (or to taste)
  • 0.5 teaspoon cumin
  • 0.5 teaspoon paprika (remaining)
  • A pinch cayenne pepper (optional)
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Preparation: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, 0.5 teaspoons paprika, 0.25 teaspoon garlic powder, salt, and black pepper. Spread the sweet potatoes evenly on a baking sheet.
  2. Roasting Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping them halfway through. Roast until they are tender and caramelized on the edges.
  3. Seasoning Chicken: While the sweet potatoes are roasting, season the chicken cubes with 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, salt, and black pepper to taste.
  4. Cooking Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken cubes and cook for 5-7 minutes, turning occasionally, until they are golden brown and cooked through.
  5. Making the Sauce: In a bowl, whisk together Greek yogurt (or mayonnaise/sour cream), lime juice, sriracha, cumin, the remaining 0.5 teaspoon paprika, and optional cayenne pepper. Adjust salt to taste until the sauce is smooth and thick.
  6. Assembling Bowls: Divide the cooked rice evenly among serving bowls. Top each with roasted sweet potatoes, pan-seared chicken, and steamed or sautéed green vegetables.
  7. Finishing Touches: Drizzle the creamy spiced sauce generously over each bowl, then garnish with chopped fresh cilantro or parsley. Serve immediately.

Notes

  • You can substitute Greek yogurt with mayonnaise or sour cream for different flavor and texture variations.
  • Use brown rice instead of white for added fiber and nutrients.
  • Adjust the sriracha and cayenne pepper according to your preferred spice level.
  • Steamed or sautéed greens like spinach, broccoli, or kale work well in this recipe.
  • Leftover bowls keep well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.

Keywords: chicken bowl, sweet potato recipe, healthy bowl, roasted sweet potatoes, pan-seared chicken, creamy yogurt sauce

Find it online: https://chefmilacook.com/chicken-and-sweet-potato-bowls-recipe/