Description
A nutritious and colorful medley of chicken, sweet potatoes, and vibrant vegetables, perfect for quick weeknight meals.
Ingredients
Scale
- 1 lb skinless chicken breast
- 2 medium sweet potatoes
- 1 bell pepper
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Fresh parsley for garnish
- 1 avocado (optional)
- 1 lime (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the sweet potatoes: Peel and dice them into uniform cubes. Toss in a bowl with olive oil, salt, paprika, and cumin.
- Roast the sweet potatoes: Spread on a lined baking sheet and roast for about 25-30 minutes, flipping halfway.
- Cook the chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook each side for about 6-7 minutes until cooked through.
- Sauté the veggies: In the same skillet, add bell peppers and broccoli, and sauté for about 5-7 minutes.
- Assemble the bowls: Start with a layer of roasted sweet potatoes, add sliced chicken, top with sautéed veggies, and garnish with fresh herbs.
Notes
Feel free to substitute chicken with tofu or chickpeas for a plant-based option. You can also change the vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Healthy recipe, Sweet Potato, Chicken, Bowls, Meal Prep