Chicken and Sweet Potato Bowls for Two

This recipe for Chicken and Sweet Potato Bowls is a wholesome and satisfying dish, perfect for a cozy dinner for two. Featuring juicy, seasoned chicken, roasted sweet potatoes, and a mix of colorful vegetables, this bowl is not only packed with nutrients but also bursting with flavor. The combination of roasted and fresh ingredients ensures a balance of textures, while a creamy or tangy dressing ties it all together.

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Why You’ll Love This Recipe

1. Healthy and Balanced: This meal offers a perfect mix of protein, fiber, and healthy carbs.
2. Quick and Easy: It comes together in about 35–40 minutes, making it ideal for weeknights.
3. Customizable: Add your favorite toppings or switch up the veggies to suit your preferences.
4. Meal-Prep Friendly: Make it ahead of time for a stress-free meal.
5. Vibrant and Delicious: A colorful plate that’s as beautiful as it is tasty.

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Ingredients

For the Chicken and Sweet Potatoes

• 2 small boneless, skinless chicken breasts (about 6–8 oz each)
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• Salt and pepper to taste

For the Veggies and Base

• 1 cup cooked quinoa, rice, or mixed greens (your choice)
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 small avocado, sliced

For the Dressing

• 2 tablespoons Greek yogurt or mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

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Step-by-Step Directions

1. Prep and Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
3. Spread them evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.

2. Cook the Chicken

1. While the sweet potatoes roast, season the chicken breasts with salt, pepper, and a pinch of smoked paprika.
2. Heat a skillet over medium heat and add a drizzle of olive oil.
3. Cook the chicken for 6–8 minutes on each side, or until the internal temperature reaches 165°F (74°C).
4. Remove from the skillet and let rest for 5 minutes before slicing.

3. Prepare the Vegetables

1. Steam the broccoli florets until tender (about 3–4 minutes).
2. Slice the red bell pepper and avocado.

4. Make the Dressing

1. In a small bowl, whisk together Greek yogurt, lemon juice, honey, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.

5. Assemble the Bowls

1. Divide the cooked quinoa (or your chosen base) between two bowls.
2. Add the roasted sweet potatoes, sliced chicken, broccoli, red bell pepper, and avocado.
3. Drizzle the dressing over the top and serve immediately.

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Variations

• Swap the Protein: Try grilled shrimp, tofu, or chickpeas instead of chicken.
• Change the Base: Use farro, couscous, or spinach for variety.
• Add a Crunch: Sprinkle with roasted nuts, seeds, or crispy chickpeas for texture.
• Try a Different Dressing: Use a tahini-based dressing or a balsamic vinaigrette.
• Boost the Flavor: Add a sprinkle of feta cheese, fresh herbs, or chili flakes.

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Servings and Timing

• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

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Storage and Reheating

1. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate for best results.
2. Reheating: Warm the chicken, sweet potatoes, and quinoa in the microwave or a skillet. Add the fresh toppings and dressing just before serving.

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Frequently Asked Questions

1. Can I make this dish vegan?

Yes, substitute the chicken with tofu or chickpeas and use a dairy-free dressing option.

2. How do I cook quinoa perfectly?

Rinse ½ cup quinoa, combine with 1 cup water, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, then fluff with a fork.

3. Can I use frozen sweet potatoes?

Absolutely! Just adjust the cooking time slightly and ensure they’re evenly spaced on the baking sheet.

4. What’s a good substitute for avocado?

Hummus or a soft-boiled egg works great if you don’t have avocado on hand.

5. Can I use an air fryer for the sweet potatoes?

Yes, air fry at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through.

6. What other veggies can I include?

Try roasted zucchini, carrots, or sautéed kale for added variety.

7. How can I make this spicier?

Add cayenne pepper to the sweet potatoes or drizzle the finished bowls with hot sauce.

8. Is this recipe gluten-free?

Yes, as long as you choose a gluten-free base like quinoa or rice.

9. Can I prep this in advance?

Yes, roast the sweet potatoes and cook the chicken ahead of time. Assemble the bowls just before serving.

10. What’s a good alternative to the dressing?

A simple mix of olive oil, lemon juice, and salt can be used for a lighter option.

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Conclusion

Chicken and Sweet Potato Bowls are a delightful, nourishing option for a quick and flavorful meal. With its mix of roasted, fresh, and creamy elements, this dish is both versatile and satisfying. Whether you’re looking for a nutritious weeknight dinner or a meal-prep option, these bowls deliver. Customize them to your liking, and enjoy the perfect balance of taste and texture in every bite!

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