Name: Roasted Chicken, Sweet Potato, and Kale Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Healthy
Ingredients: 2 tablespoons avocado oil; 1 medium sweet potato, peeled and cut into 1/2 pieces; 8 oz chicken breast, cut into bite-sized pieces; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt); 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/8 teaspoon ground cinnamon; 2 packed cups kale leaves; 2 teaspoons olive oil; 1 teaspoon fresh lemon juice (or lime juice); Pinch of salt; 1/4 cup plain Greek yogurt; 2 tablespoons mayonnaise (like Duke's or Hellmann's); 1 tablespoon chipotle sauce (or 1 teaspoon finely chopped chipotle in adobo); 1 teaspoon fresh lemon juice (or lime juice); 1/2 teaspoon agave syrup (or honey); 1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt), plus more to taste; 2 cups cooked brown rice (or white rice); 1/4 cup crumbled feta cheese; 1 medium avocado, sliced or diced; Chopped green onions, for garnish (optional)

Description

Introducing the Roasted Chicken, Sweet Potato, and Kale Bowls—a delightful meal that combines nutrition and flavor in every bite. This wholesome dish is perfect for lunch or dinner, featuring tender roasted chicken paired with sweet potatoes and sautéed kale. The creamy chipotle sauce adds a zesty touch that elevates this bowl into a satisfying culinary experience. Whether you’re meal prepping for the week ahead or seeking a cozy dinner idea, these bowls offer versatility to cater to any occasion. Enjoy the balance of protein, fiber, and essential vitamins while savoring every delicious mouthful.

Ingredients

Scale

2 tablespoons avocado oil
1 medium sweet potato, peeled and cut into 1/2 pieces
8 oz chicken breast, cut into bite-sized pieces
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 packed cups kale leaves
2 teaspoons olive oil
1 teaspoon fresh lemon juice (or lime juice)
Pinch of salt
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise (like Duke's or Hellmann's)
1 tablespoon chipotle sauce (or 1 teaspoon finely chopped chipotle in adobo)
1 teaspoon fresh lemon juice (or lime juice)
1/2 teaspoon agave syrup (or honey)
1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt), plus more to taste
2 cups cooked brown rice (or white rice)
1/4 cup crumbled feta cheese
1 medium avocado, sliced or diced
Chopped green onions, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F.
Toss diced sweet potatoes with avocado oil and seasoning blend; spread on a baking sheet.
Roast sweet potatoes for 10 minutes.
Add seasoned chicken pieces to the baking sheet; roast for an additional 15 minutes until fully cooked.
Massage kale with olive oil, lemon juice, and salt, then set aside.
In a bowl, mix Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt for the sauce.
Assemble bowls by layering rice, kale, chicken, sweet potatoes, avocado slices, and drizzling with chipotle sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: Healthy

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 9g
Sodium: 720mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 10g
Protein: 36g
Cholesterol: 80mg