Chicken Sweet Potato Bowl (Printable Version)

Roasted chicken and sweet potatoes with fresh vegetables in a nourishing bowl ideal for weekly meal prep.

# What You Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Vegetables & Carbs

07 - 2 medium sweet potatoes, peeled and cubed (about 1.1 lb)
08 - 1 tbsp olive oil
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1 red bell pepper, diced
12 - 1 cup cherry tomatoes, halved
13 - 3.5 oz baby spinach

→ Toppings & Garnish

14 - 1 ripe avocado, sliced
15 - 1/4 cup chopped fresh cilantro (optional)
16 - 1 lime, cut into wedges

→ Sauce (optional)

17 - 3 tbsp Greek yogurt or dairy-free alternative
18 - 1 tbsp lemon juice
19 - 1/2 tsp cumin
20 - Salt and pepper, to taste

# How to Make It:

01 - Preheat the oven to 425°F.
02 - Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet.
03 - Combine chicken breast with 1 tbsp olive oil, smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Place on a second baking sheet.
04 - Roast sweet potatoes and chicken for 25-30 minutes, flipping halfway, until potatoes are tender and chicken reaches internal temperature of 165°F.
05 - Let chicken rest for 5 minutes, then slice.
06 - While roasting, dice bell pepper, halve cherry tomatoes, rinse spinach, and slice avocado.
07 - Mix Greek yogurt, lemon juice, cumin, salt, and pepper in a small bowl until smooth.
08 - Divide spinach between four containers. Top with roasted sweet potatoes, sliced chicken, bell pepper, cherry tomatoes, and avocado. Drizzle with sauce and garnish with cilantro and lime wedges.
09 - Seal containers and refrigerate for up to 4 days. Add avocado and sauce just before serving for best freshness.

# Expert Advice:

01 -
  • Everything roasts on one sheet pan so cleanup is practically nonexistent
  • The flavors somehow get better after a day or two in the fridge
  • You can customize the toppings based on whatever you have in your crisper drawer
02 -
  • Don't crowd your baking sheets or the sweet potatoes will steam instead of roast and get mushy
  • Wait to add the avocado until right before serving or it will turn brown in the fridge
  • The chicken keeps cooking for a few minutes after you take it out so pull it at 70°C
03 -
  • Cut your sweet potatoes into uniform cubes so they all roast at the same speed
  • Use two large baking sheets instead of crowding everything onto one
  • Let the roasted ingredients cool completely before packing into containers

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