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Chicken and Sweet Potato Bowls for Two

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Healthy, colorful bowls featuring roasted sweet potatoes and seasoned chicken over greens, perfect for two balanced meals.

Ingredients

Scale
  • 2 medium sweet potatoes (about 12 oz / 340 g), peeled and diced
  • 2 Tbsp olive oil, divided
  • Salt and pepper, to taste
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 2 boneless, skinless chicken breasts (about 10 oz / 280 g total)
  • 1 Tbsp olive oil (for chicken)
  • ½ tsp ground cumin
  • ¼ tsp chili powder
  • 1 tsp lemon juice
  • 4 cups mixed greens or baby spinach
  • ½ cup cherry tomatoes, halved
  • ¼ cup crumbled feta or goat cheese (optional)
  • 2 Tbsp chopped fresh cilantro or parsley (optional)
  • Dressing: 2 Tbsp Greek yogurt, 1 Tbsp olive oil, 1 tsp lemon juice, salt & pepper

Instructions

  1. Preheat oven to 425 °F (220 °C). Toss diced sweet potatoes with 1 Tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until tender and lightly crisp.
  2. Meanwhile, season chicken breasts with cumin, chili powder, salt, and pepper. Heat 1 Tbsp olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and internal temperature reaches 165 °F (74 °C). Remove, rest 5 minutes, then slice.
  3. Whisk together yogurt dressing ingredients in a small bowl.
  4. Divide mixed greens between two bowls. Top with roasted sweet potatoes, sliced chicken, cherry tomatoes, and cheese if using.
  5. Drizzle each bowl with yogurt dressing and garnish with cilantro. Serve immediately.

Notes

  • Make ahead: roast sweet potatoes and cook chicken up to 2 days in advance. Reheat before assembling.
  • Swap quinoa or brown rice for extra carbs.
  • Use avocado instead of cheese for a dairy‑free version.
  • Adjust spices to your taste—add a pinch of cayenne for heat.
  • Leftovers last 3 days in the fridge; store components separately to maintain freshness.

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