Chicken and Sweet Potato Bowls are a balanced and satisfying meal, packed with protein, fiber, and essential nutrients. This dish combines tender, pan-seared chicken breasts, roasted sweet potatoes, and steamed broccoli, all seasoned with aromatic spices. It’s easy to prepare, meal-prep friendly, and perfect for a wholesome lunch or dinner.
Why You’ll Love This Recipe
- Well-Balanced & Nutritious – A great mix of lean protein, complex carbs, and fiber-rich veggies.
- Simple & Quick – Ready in under 40 minutes with minimal effort.
- Customizable – Adjust the seasonings, add extra toppings, or swap the veggies.
- Great for Meal Prep – Make ahead and enjoy throughout the week.
- Naturally Gluten-Free & Dairy-Free – A healthy meal that fits various diets.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup broccoli florets
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the peeled and cubed sweet potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Spread the seasoned sweet potatoes on a baking sheet in a single layer.
- Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
2. Cook the Chicken
- While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and a pinch of paprika.
- Heat a skillet over medium heat and add a drizzle of olive oil.
- Place the chicken breasts in the skillet and cook for 6–7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F or 74°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
3. Steam the Broccoli
- Steam the broccoli florets until they are bright green and tender, about 5 minutes.
- This can be done using a steamer basket or by microwaving the florets with a small amount of water.
4. Assemble the Bowls
- Divide the roasted sweet potatoes, sliced chicken, and steamed broccoli evenly between two bowls.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side, if desired.
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Add a Sauce – Drizzle with tahini, balsamic glaze, or a yogurt-based dressing for extra flavor.
- Spice It Up – Add a pinch of chili flakes or hot sauce for some heat.
- Protein Swap – Replace chicken with salmon, shrimp, tofu, or chickpeas.
- Different Veggies – Try roasted Brussels sprouts, bell peppers, or spinach.
- Extra Toppings – Sprinkle with feta cheese, avocado slices, or pumpkin seeds for added texture.
Storage/Reheating
- Refrigeration – Store in airtight containers for up to 4 days.
- Reheating – Microwave for 1-2 minutes or warm in a skillet over low heat.
- Freezing – Not recommended, as the texture of the sweet potatoes and broccoli may change.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work well and add extra juiciness.
What other seasonings work well for this dish?
Try Italian seasoning, Cajun spice, or a Mediterranean blend for different flavors.
Can I make this dish vegan?
Absolutely! Swap the chicken for tofu, tempeh, or chickpeas.
How do I prevent the chicken from drying out?
Cook over medium heat and avoid overcooking. Let it rest before slicing to retain moisture.
Can I roast the broccoli instead of steaming it?
Yes! Toss it with olive oil, salt, and pepper, and roast at 400°F (200°C) for 10-15 minutes.
What’s the best way to meal prep this dish?
Portion everything into containers and store in the fridge. Keep the lemon wedges separate to add freshness before serving.
Can I use different potatoes?
Yes, regular potatoes or baby potatoes work well, but sweet potatoes add a natural sweetness that complements the dish.
Is this recipe low-carb?
Not entirely, but you can reduce the sweet potatoes or swap them for cauliflower rice to lower the carbs.
Can I grill the chicken instead of pan-searing it?
Yes! Grilling adds a delicious smoky flavor. Cook for about 5-6 minutes per side.
What dressing pairs well with this bowl?
A simple lemon-garlic dressing, balsamic vinaigrette, or a tahini-based sauce works great.
Conclusion
This Chicken and Sweet Potato Bowl is a nutritious, flavorful, and easy-to-make meal that’s perfect for lunch, dinner, or meal prep. With tender chicken, caramelized sweet potatoes, and vibrant broccoli, this bowl offers the perfect balance of flavors and textures. Try it today and customize it with your favorite toppings!
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Chicken and Sweet Potato Bowls – A Nutritious & Flavorful Meal
This Chicken and Sweet Potato Bowl is a balanced, high-protein meal featuring tender chicken, roasted sweet potatoes, and steamed broccoli. It’s gluten-free, dairy-free, and meal-prep friendly, making it perfect for a wholesome lunch or dinner. With a prep time of just 35 minutes, this flavorful dish is easy, customizable, and packed with nutrients!
- Total Time: 35 minutes
- Yield: 2 servings
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ teaspoon paprika
For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper, to taste
For the Broccoli:
- 1 cup broccoli florets
For Garnish & Serving:
- 1 tablespoon fresh parsley, chopped
- Lemon wedges (optional)
Instructions
Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- In a bowl, toss cubed sweet potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper.
- Spread evenly on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.
2. Cook the Chicken:
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for 6–7 minutes per side, or until golden brown and cooked through (165°F / 74°C internal temperature).
- Let rest for a few minutes before slicing.
3. Steam the Broccoli:
- Steam broccoli florets until bright green and tender (about 5 minutes).
- This can be done using a steamer basket or microwaving with a small amount of water.
4. Assemble the Bowls:
- Divide roasted sweet potatoes, sliced chicken, and steamed broccoli evenly into two bowls.
- Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
- Make it Vegan: Swap chicken for tofu, tempeh, or chickpeas.
- Different Veggies: Substitute Brussels sprouts, bell peppers, or spinach.
- Add a Sauce: Drizzle with tahini, balsamic glaze, or a lemon-garlic dressing.
- Spice It Up: Add red pepper flakes or hot sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Courses
- Method: Roasting, Pan-Searing, Steaming
- Cuisine: Healthy, High-Protein
- Diet: Gluten Free
