Description
These Chicken and Sweet Potato Bowls for Two are a deliciously simple, nutrient-packed meal with juicy seasoned chicken, roasted sweet potatoes, and vibrant veggies. Perfectly portioned for two, it’s great for healthy lunches or dinner with minimal cleanup.
Ingredients
Units
Scale
- 2 small boneless, skinless chicken breasts
- 2 small sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup cooked quinoa, brown rice, or couscous
- 1/2 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1 cup baby spinach or arugula
- Optional: feta cheese, tahini or lemon dressing, sesame seeds
Instructions
- Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C). Toss sweet potatoes with half the olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.
- Cook the Chicken:
- While potatoes roast, season chicken with garlic powder, salt, and pepper.
- Heat remaining olive oil in a skillet over medium heat. Cook chicken 5–6 minutes per side until golden and cooked through. Let rest 5 minutes, then slice.
- Assemble the Bowls:
- Divide quinoa (or grain of choice) between two bowls.
- Top with roasted sweet potatoes, sliced chicken, avocado, tomatoes, and greens.
- Add feta or drizzle with dressing if desired.
Notes
- Swap chicken with chickpeas or tofu for a vegetarian version.
- Use pre-cooked grains for faster prep.
- Add a spicy mayo or yogurt sauce for extra flavor.
Nutrition
- Calories: 460 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg
