Go Back
Sweet potatoes are not just a delicious addition to any meal; they are also a nutritional powerhouse. Rich in dietary fiber, they aid in digestion and help to maintain stable blood sugar levels. A single medium-sized sweet potato provides over 400% of the recommended daily intake of vitamin A, which is crucial for maintaining healthy vision, skin, and immune function.

Chicken and Sweet Potato Bowls for Two

Enjoy a delightful and nutritious meal with these savory Chicken and Sweet Potato Bowls! This easy recipe features tender roasted chicken and caramelized sweet potatoes, seasoned to perfection with paprika and garlic. Serve over fresh sautéed spinach or kale, and top with cherry tomatoes and avocado for a burst of flavor. Perfect for a healthy dinner option, this dish is ready in just 40 minutes. Add a squeeze of lime for an extra zesty kick!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon ground cumin

Salt and pepper to taste

1 cup fresh spinach or kale

½ cup cherry tomatoes, halved

¼ avocado, sliced (optional)

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    In a mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper until well coated. Spread them out on one side of the prepared baking sheet.

      In the same bowl, add the chicken pieces and drizzle with the remaining tablespoon of olive oil. Season the chicken with salt and pepper. Toss to coat.

        Add the seasoned chicken to the other side of the baking sheet.

          Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized, stirring halfway through cooking for even browning.

            While the chicken and sweet potatoes are roasting, heat a skillet over medium heat. Add the fresh spinach or kale and sauté until wilted, about 2-3 minutes. Set aside.

              Once the chicken and sweet potatoes are done, remove them from the oven. In serving bowls, layer the sautéed greens, followed by the roasted chicken, and sweet potatoes. Top with halved cherry tomatoes, and avocado slices if using.

                Garnish with fresh cilantro and serve with lime wedges on the side for a zesty finish.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 2