Description
A hearty and flavorful sweet potato and chicken bowl topped with a creamy sauce and fresh herbs.
Ingredients
Scale
- 2 cups Cubed Sweet Potatoes
- 2 tablespoons Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 pound Boneless, Skinless Chicken Breast
- 2 cups Cooked White or Brown Rice
- 1/2 cup Greek Yogurt or Mayonnaise
- 2 tablespoons Lime Juice
- 1 tablespoon Sriracha
- 1 teaspoon Cumin
- 2 cups Green Vegetables
- 1/4 cup Fresh Herbs (Chopped)
Instructions
- Preheat the oven to 400°F (200°C) for roasting the sweet potatoes.
- Toss cubed sweet potatoes in a bowl with olive oil, paprika, garlic powder, salt, and pepper. Roast for 20-25 minutes until tender and caramelized, flipping halfway.
- Sprinkle chicken cubes with garlic powder, onion powder, salt, and pepper. In a skillet with olive oil over medium-high heat, cook chicken for 5-7 minutes until golden brown and cooked through.
- In a small bowl, whisk together Greek yogurt or mayonnaise, lime juice, sriracha, cumin, paprika, and optional cayenne pepper. Adjust seasoning with salt to taste.
- Prepare your choice of rice according to package instructions. Steam or sauté green vegetables until bright and tender.
- Divide rice into bowls and top with roasted sweet potatoes, cooked chicken, and green vegetables. Drizzle creamy sauce on top and garnish with fresh herbs.
Notes
- Can substitute sweet potatoes with butternut squash.
- Avocado oil can be used for a higher smoke point.
- Quinoa is a gluten-free alternative for rice.
- Use seasonal vegetables as substitutes for green vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake and sauté
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg