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- Chicken: boneless, skinless chicken breast - Sweet Potatoes: 2 medium, peeled and cubed - Vegetables: red bell pepper and fresh broccoli florets To make a great chicken and sweet potato bowl, you need fresh, quality ingredients. The chicken should be boneless and skinless for easy cooking. Sweet potatoes bring a sweet taste and creamy texture. I love using red bell peppers for their crunch and bright color. Fresh broccoli florets add a nice bite and a green touch. - Extra virgin olive oil - Smoked paprika - Garlic powder - Ground cumin - Salt and freshly ground black pepper Seasoning is key to bringing out the flavors. I use extra virgin olive oil for its rich taste. Smoked paprika adds a nice, smoky flavor. Garlic powder gives depth to the dish, while ground cumin adds warmth. Salt and black pepper enhance all the flavors. Don't skip this step! - Creamy Greek yogurt - Fresh parsley for garnish For serving, I recommend creamy Greek yogurt. It adds a cool, tangy element. Fresh parsley adds color and brightness to your bowl. These components make your dish not just tasty but also pretty to look at. For the full recipe, check out the link above. 1. Preheat your oven to 400°F (200°C). This helps the sweet potatoes roast well. 2. Take 2 medium sweet potatoes, peel them, and cube them into bite-sized pieces. 3. In a mixing bowl, drizzle 1 tablespoon of olive oil over the cubed sweet potatoes. 4. Add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of ground cumin. 5. Sprinkle salt and black pepper to taste. Toss it all together until the sweet potatoes are coated. 1. Spread the seasoned sweet potatoes on a baking sheet. Make sure they are in a single layer. 2. Roast the sweet potatoes for about 20 minutes. Stir them halfway for even cooking. 3. Look for a tender texture with crispy edges. This gives great flavor and crunch. 1. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. 2. Add 1 pound of diced chicken breast to the skillet. Season with salt and pepper for better taste. 3. Sauté the chicken for 5-7 minutes. You want the chicken to be golden brown and cooked through. 4. Next, add 1 sliced red bell pepper and 1 cup of fresh broccoli florets to the skillet. 5. Stir-fry for another 5-6 minutes. The vegetables should be bright and tender but still crisp. 6. Once done, remove from heat and let it cool for a couple of minutes. 7. To assemble, start with roasted sweet potatoes as the base. Top with the chicken and vegetable mix. 8. Serve with a dollop of creamy Greek yogurt and a sprinkle of fresh parsley. You can find the Full Recipe above for more detailed instructions. To roast sweet potatoes, set your oven to 400°F (200°C). This heat helps them cook fast and get crispy. Spread the sweet potatoes in a single layer on your baking sheet. This way, they roast evenly. Cook them for about 20 minutes. Stir halfway through cooking for the best results. When sautéing chicken, use a hot skillet with olive oil. This helps the chicken brown nicely. Cook the chicken pieces for 5-7 minutes until they are no longer pink inside. Make sure to season them with salt and pepper as they cook. This adds great flavor. Layering your bowls can be fun! Start with a base of roasted sweet potatoes. Add the chicken and veggie mix on top. For a vibrant look, use colorful bowls. A splash of olive oil on top adds shine. Garnish with fresh parsley. This adds a pop of color and taste. You can also add extra yogurt on top for creaminess. Want to kick up the flavor? Try adding chili powder for heat or lemon juice for brightness. You can also mix in some fresh herbs, like cilantro or basil. These give your dish freshness and depth. If you love sauces, drizzle some tahini or hot sauce over your bowls. This adds creaminess and a spicy kick. Experiment with flavors! Each bowl can be a new adventure. {{image_4}} If you want to switch things up, try different proteins. Tofu or shrimp can work great. Both options add a nice twist to your bowl. You can also mix in other veggies. Think about using zucchini, carrots, or even kale. Each vegetable adds its own flavor and texture. Don't be afraid to experiment! Changing the seasonings can take your bowl to the next level. Want it spicy? Add some cayenne pepper or chili flakes. Prefer a herby taste? Use fresh herbs like thyme or basil. You can also mix in a splash of soy sauce or teriyaki for a unique flavor. The key is to find what you love and make it yours. If you need gluten-free or dairy-free options, it’s easy to adjust. For gluten-free, make sure your seasonings are safe and skip the yogurt. You can use avocado or a dairy-free yogurt instead. This keeps your bowl creamy without the dairy. Remember, cooking should fit your needs while still being tasty! For the full recipe, check out the link above. After making your chicken and sweet potato bowls, let them cool down. Place leftovers in an airtight container. Store them in the fridge for up to three days. When you reheat them, make sure they reach a safe temperature. This keeps the flavors fresh and delicious. You can prepare these bowls ahead of time. Cook the chicken and sweet potatoes, then let them cool. Divide each ingredient into meal prep containers. This way, you can grab a bowl and heat it quickly. Add the yogurt and parsley just before serving. It keeps everything fresh and tasty. If you want to save some bowls for later, freezing works well. You can freeze the chicken and sweet potatoes separately. Use freezer-safe bags or containers. When you want to eat them, thaw overnight in the fridge. Reheat them in the oven or microwave. This keeps the meal tasty and easy to enjoy later. You can make Chicken and Sweet Potato Bowls healthier by making some easy swaps. Use skinless chicken thighs for leaner protein. Choose olive oil sprays instead of pouring oil directly. Add more veggies, like spinach or kale, to boost fiber and nutrients. You can also cut back on yogurt or use a low-fat version. Yes, you can use leftover chicken in this recipe. Simply chop the cooked chicken into bite-sized pieces. Add it to the skillet after the veggies are cooked. Heat it through for a few minutes to warm it up. This saves time and reduces waste! You can add many tasty toppings to these bowls. Consider chopped nuts for crunch, like almonds or walnuts. Seeds like pumpkin or sunflower seeds add a nice touch too. For extra flavor, drizzle with tahini or your favorite dressing. Fresh herbs like cilantro or chives also work well. Find the full recipe for Savory Chicken and Sweet Potato Bowls [here](insert-link). This article covered how to make delicious Chicken and Sweet Potato Bowls. We talked about key ingredients like chicken and sweet potatoes, plus seasonings and garnishes. I shared step-by-step instructions for preparation and cooking. You learned tips for perfect roasting and presentation. There are also variations to suit your taste and dietary needs. Remember, cooking is about creativity. Don’t hesitate to experiment! Enjoy your meals and make them your own.

Chicken and Sweet Potato Bowls

Savor the delicious combination of savory chicken and sweet potato bowls with this easy recipe! Packed with vibrant veggies and topped with creamy Greek yogurt, these bowls offer a healthy, flavorful meal ideal for any night of the week. Discover how to perfectly roast sweet potatoes and sauté chicken with spices for a dish that will become a family favorite. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 lb boneless, skinless chicken breast, diced into bite-sized pieces

1 red bell pepper, thinly sliced

1 cup fresh broccoli florets

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

½ cup creamy Greek yogurt (for serving)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it's hot enough for roasting.

    In a spacious mixing bowl, combine the cubed sweet potatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with smoked paprika, garlic powder, ground cumin, salt, and freshly ground black pepper. Toss well until all the sweet potato cubes are evenly coated in the seasoning.

      Spread the seasoned sweet potatoes in a single layer on a baking sheet, ensuring they have some space between each piece for optimal roasting.

        Roast the sweet potatoes in the preheated oven for about 20 minutes, or until they are tender and caramelized with crispy edges. Be sure to stir them halfway through to promote even cooking.

          While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat until shimmering.

            Add the diced chicken to the skillet, seasoning with salt and pepper to enhance the flavor. Sauté for approximately 5-7 minutes, or until the chicken pieces are cooked through and golden brown on the outside.

              Incorporate the sliced red bell pepper and broccoli florets into the skillet with the chicken. Stir-fry for an additional 5-6 minutes, or until the vegetables are vibrant in color and tender yet still crisp.

                Once the chicken and vegetables are fully cooked, remove the skillet from the heat and let cool for a couple of minutes.

                  To assemble your bowls, start with a generous base of the roasted sweet potatoes. Layer the chicken and vegetable mixture on top in an attractive mound.

                    Serve each bowl with a dollop of creamy Greek yogurt on the side and a sprinkle of fresh chopped parsley for a burst of color and flavor.

                      - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                        - Presentation Tips: For a vibrant presentation, consider using a variety of bowls and adding extra parsley as garnish. You can also drizzle a little olive oil over the top for shine and flavor. Enjoy!