Chicken and Sweet Potato Bowl
A hearty and comforting bowl featuring roasted sweet potatoes, pan-seared chicken, and sautéed vegetables, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound chicken breast (about 450 g)
- 2 medium sweet potatoes
- 1 cup bell peppers (various colors), sliced or diced
- 1 cup broccoli florets
- 2 tablespoons olive oil (about 30 ml)
- Salt and pepper to taste
- Optional Toppings: Avocado, Feta cheese, Nuts (such as chopped almonds or walnuts)
Instructions
- Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into even-sized cubes and spread them on a baking sheet.
- Drizzle the diced sweet potatoes with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Place the sheet in the oven and bake for 20 minutes.
- Season the chicken breasts on both sides with salt and pepper. Heat a skillet over medium heat and add the remaining olive oil.
- Cook the chicken breasts in the hot skillet until browned and cooked through, about 6–7 minutes per side. Remove from the skillet and let rest before slicing.
- Add the sliced bell peppers and broccoli florets to the same skillet. Sauté over medium heat for 4–6 minutes until tender-crisp.
- Assemble the bowls by layering the roasted sweet potatoes, sliced chicken, and sautéed veggies. Top with optional ingredients like avocado, feta, or nuts.
Notes
Great for meal prep: prepare components in advance and keep in separate containers. Serve with a side salad for a complete meal.
Find it online: https://www.mealbreeze.com/chicken-and-sweet-potato-bowl/