Description
A nutritious, flavorful meal combining lean protein, wholesome carbs, and vibrant veggies—perfect for busy weeknights or meal prep.
Ingredients
- Protein: 1 boneless, skinless chicken breast
- Vegetables: 1 medium sweet potato (peeled & cubed), ½ red bell pepper (chopped), ¼ red onion (chopped), 1 cup fresh spinach
- Toppings: ½ avocado (sliced), 1 tbsp fresh lemon juice, ¼ cup feta cheese (optional), chopped cilantro (for garnish)
- Seasonings: 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper
Instructions
-
Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.
-
Cook the Chicken:
- Season the chicken with salt, black pepper, and smoked paprika.
- Heat a skillet over medium heat with a drizzle of olive oil.
- Cook chicken for 6-7 minutes per side until fully cooked.
- Remove from heat and let rest before slicing.
-
Sauté the Vegetables:
- In the same skillet, sauté red bell pepper and red onion for 3-4 minutes until tender.
-
Assemble the Bowls:
- Divide roasted sweet potatoes, sautéed vegetables, and fresh spinach between two bowls.
- Add sliced chicken on top.
-
Add Toppings & Serve:
- Top each bowl with avocado slices, a drizzle of lemon juice, and feta cheese (if using).
- Garnish with chopped cilantro and enjoy!
Notes
- Storage: Keep leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Microwave for 1-2 minutes or warm in a skillet over medium heat.
- Make-Ahead Tip: Prep the sweet potatoes and chicken ahead of time for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Healthy Bowls
- Method: Roasting, Sautéing, Pan-searing
- Cuisine: American
Keywords: chicken sweet potato bowl, healthy meal prep, easy dinner for two, high-protein bowl, roasted sweet potato recipe