Ingredients
Scale
- 2 sweet potatoes, diced
- 2 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Optional toppings: avocado slices, sesame seeds, chopped herbs
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, paprika, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes until tender and crispy.
- While roasting, season chicken breasts with salt, pepper, paprika, and garlic powder. Grill or pan-sear over medium-high heat until cooked through, about 6-7 minutes per side.
- Let chicken rest for 5 minutes, then slice it thinly.
- In bowls, layer roasted sweet potatoes, fresh spinach, and sliced chicken. Add optional toppings like avocado, sesame seeds, and herbs.
- Drizzle with your favorite sauce or dressing before serving.
Notes
- For added flavor, marinate chicken for 30 minutes before cooking.
- Feel free to substitute sweet potatoes with butternut squash or regular potatoes.
- Serve with a squeeze of lemon for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, Grill, Assemble
- Cuisine: Healthy, American
- Diet: Gluten-Free, Low-Carb, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: Thirty-fourg
- Cholesterol: 85mg