Description
Hearty chicken and sweet potato bowls bring Mexican-inspired comfort straight to your kitchen. Spicy seasonings and roasted vegetables create a satisfying meal that connects culinary traditions with bold, fresh flavors you’ll crave again.
Ingredients
Scale
Proteins:
- 0.5 pound (226 grams) chicken breast, diced
Vegetables and Produce:
- 1 large sweet potato, peeled and diced
- 1 cup fresh spinach or mixed greens
- 0.5 cup cherry tomatoes, halved
- 0.25 cup cucumber, diced
- 0.25 cup red onion, thinly sliced
- 1 ripe avocado, pitted and peeled
Seasonings and Dressing Components:
- 1 tablespoon olive oil
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.25 teaspoon chili powder
- 1 tablespoon Greek yogurt
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Water (to thin dressing, as needed)
Instructions
- Preheat the culinary workspace to a scorching 400°F (200°C), preparing a baking sheet for the sweet potato transformation.
- Cube the sweet potatoes and lavish them with olive oil, creating a harmonious blend of seasonings including salt, pepper, and smoky paprika.
- Distribute the seasoned sweet potato cubes across the baking sheet in a single, elegant layer, ensuring maximum caramelization during roasting.
- Allow the sweet potatoes to develop a golden-brown exterior and tender interior by roasting for 20-25 minutes, gently rotating midway through the cooking process.
- Simultaneously, ignite a skillet over medium-high heat with a whisper of olive oil, creating the perfect stage for the chicken’s culinary performance.
- Coat the chicken pieces with a symphony of spices: salt, pepper, garlic powder, earthy cumin, and fiery chili powder.
- Sauté the chicken, stirring occasionally, until it achieves a perfectly cooked, lightly bronzed exterior – approximately 6-8 minutes.
- Craft the creamy avocado dressing by combining ripe avocado, tangy Greek yogurt, zesty lime juice, and a pinch of salt and pepper in a blender.
- Pulse the mixture until silky smooth, adjusting the consistency with water if needed to create a luxurious drizzling sauce.
- Artfully arrange a bed of fresh spinach or mixed greens in two serving bowls.
- Crown the greens with the roasted sweet potato cubes, sizzling chicken, vibrant cherry tomatoes, crisp cucumber, and sharp red onion.
- Finalize the dish with a generous drizzle of the luscious avocado dressing, serving immediately to capture the peak of flavor and texture.
Notes
- Optimize roasting by cutting sweet potatoes into uniform, bite-sized cubes for even cooking and crispy edges.
- Prevent chicken from becoming dry by using a meat thermometer to ensure internal temperature reaches 165°F without overcooking.
- Customize dressing consistency by adjusting water amount – less water creates thicker sauce, more water makes it lighter and more drizzle-friendly.
- Boost nutritional value by substituting spinach with kale or mixed greens for added vitamins and minerals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 450
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg