Chicken and Sweet Potato Bowls

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A wholesome meal featuring roasted sweet potatoes, seasoned chicken, and a creamy spiced sauce, perfect for busy weeknights.

Scale

2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil, divided
1 tsp paprika, divided
0.75 tsp garlic powder, divided
0.5 tsp onion powder
Salt and black pepper, to taste
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
2 cups cooked white or brown rice
0.5 cup Greek yogurt, plain or mayonnaise
1 tbsp lime juice
1 tsp sriracha, or to taste
0.5 tsp cumin
0.25 tsp paprika
Pinch of cayenne pepper, optional
1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
Fresh cilantro or parsley, chopped, for garnish

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Preheat your oven to 400°F (200°C) and prepare a baking sheet.
Toss the cubed sweet potatoes with 1 tbsp of olive oil, 0.5 tsp paprika, 0.25 tsp garlic powder, salt, and black pepper in a bowl.
Spread the seasoned sweet potatoes on the baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
While the sweet potatoes roast, season the chicken cubes with the remaining garlic powder, onion powder, salt, and pepper.
Heat 1 tbsp of olive oil in a skillet over medium-high heat. Cook the seasoned chicken for 5-7 minutes until golden and cooked through.
In a separate bowl, whisk together the Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, remaining paprika, and optional cayenne until smooth.
In your serving bowls, divide the cooked rice and top with the roasted sweet potatoes, sautéed chicken, and green vegetables.
Generously drizzle the creamy spiced sauce over the bowls and garnish with chopped cilantro or parsley.

For extra flavor, consider adding bell peppers or zucchini to the dish. Store leftovers in an airtight container for up to 3 days.

Find it online: https://sousviderecipe.com/chicken-and-sweet-potato-bowls-2/