Enjoy a nutritious and flavorful bowl combining roasted sweet potatoes, seasoned chicken, and fresh vegetables, topped with creamy yogurt and zesty lime.
Ingredients
Sweet Potatoes
2mediumsweet potatoes, peeled and cubed
1 tablespoontablespoonolive oil (divided)
0.5 teaspoonteaspoonpaprika (divided)
0.25 teaspoonteaspoongarlic powder
Salt and black pepperSalt and black pepper, to taste
1 poundlbboneless, skinless chicken breast, cut into 1-inch cubes
0.5 teaspoonteaspoongarlic powder
0.5 teaspoonteaspoononion powder
1 tablespoontablespoonolive oil (for frying)
2 cupscupscooked white or brown rice
1 cupcupsteamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
0.5 cupcupGreek yogurt (plain or mayonnaise) (or substitute with sour cream if desired)
1 tablespoontablespoonlime juice
1 teaspoonteaspoonsriracha (or to taste)
0.5 teaspoonteaspooncumin
0.5 teaspoonteaspoonpaprika (remaining)
a pinchcayenne pepper (optional)
Garnish
to tasteFresh cilantro or parsley, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, 0.5 teaspoon paprika, 0.25 teaspoon garlic powder, salt, and pepper. Roast for 25-30 minutes until tender.
Season chicken cubes with 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, remaining paprika, cumin, salt, and pepper. Heat 1 tablespoon olive oil in a skillet and cook chicken until browned and cooked through, about 8-10 minutes.
Prepare rice according to package instructions. Steam or sauté green vegetables until tender.
In a small bowl, mix Greek yogurt, lime juice, sriracha, and a pinch of cayenne pepper for the sauce.
Assemble bowls with rice, roasted sweet potatoes, chicken, vegetables, and drizzle with the spicy yogurt sauce. Garnish with chopped cilantro or parsley.
Notes
For extra flavor, marinate the chicken with spices ahead of time.