Print

Chicken and Sweet Potato Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and nutritious bowl featuring tender pan-seared chicken, caramelized roasted sweet potatoes, and creamy avocado, perfect for weeknight dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 to 1.25 lb total)
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups)
  • 1 cup broccoli florets (fresh or thawed from frozen)
  • 1 ripe avocado, sliced
  • 1 tablespoon olive oil (plus a drizzle if needed)
  • Salt and pepper to taste
  • Optional spices: garlic powder, paprika, cumin, chili powder, or a pre-mixed poultry seasoning

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
  2. Peel (or scrub) and cube the sweet potatoes into 1-inch pieces. Toss with about 1/2 tablespoon olive oil, a pinch of salt and pepper, and optional paprika. Spread in a single layer on the baking sheet. Roast for 25–30 minutes, turning once, until edges are golden and centers are tender when pierced.
  3. While potatoes roast, season the chicken breasts on both sides with salt, pepper, and your chosen spices. Let them sit for 5 minutes at room temperature for even cooking.
  4. Heat a skillet over medium heat and add remaining olive oil. When hot, add chicken breasts. Cook for 6–7 minutes per side or until an instant-read thermometer reads 165°F (74°C) in the thickest part.
  5. In the last 2–3 minutes of the chicken cooking, push the chicken to the side and add broccoli florets to the pan. Sprinkle a tablespoon of water into the pan and cover for 1–2 minutes to steam, or cook uncovered until bright green and tender-crisp.
  6. Transfer chicken to a cutting board and let it rest for 5 minutes, then slice. Assemble bowls with a base of roasted sweet potatoes, a handful of broccoli, sliced chicken, and sliced avocado on top. Season with an extra pinch of salt, cracked pepper, or a squeeze of lemon/lime.

Notes

For a crisper chicken finish, broil for 1 minute per side after searing.