Description
High protein chicken and sweet potato bowls perfect for meal prep and balanced weeknight dinners.
Ingredients
Scale
2 large sweet potatoes, cubed
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper
1 cup dry quinoa
1 avocado
1 cup cherry tomatoes
1/2 red onion
Fresh herbs
1/2 cup Greek yogurt or tahini
Juice of half lemon
Instructions
-
Preheat oven to 425°F. Roast sweet potatoes 22–25 minutes.
-
Cook quinoa according to package directions.
-
Season and bake chicken until 165°F internal temperature.
-
Rest chicken, slice.
-
Assemble bowls and drizzle with sauce.
Notes
Store separately up to 4 days.
Freeze chicken and sweet potatoes only.
Add avocado fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 8g
- Fat: 17g