Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup fresh spinach or kale
- Fresh herbs for garnish (cilantro or parsley)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, pepper, and paprika. Roast on a baking sheet for 25-30 minutes until tender and slightly caramelized.
- While the sweet potatoes roast, season chicken breasts with salt, pepper, and a teaspoon of paprika. In a skillet, heat 1 tablespoon olive oil over medium heat. Cook chicken for 6-7 minutes per side until fully cooked. Slice into strips.
- In the same skillet, briefly sauté spinach or kale until wilted. Assemble bowls with roasted sweet potatoes, sliced chicken, and greens. Garnish with fresh herbs and serve warm.
Notes
- For extra flavor, add a squeeze of lemon or a dash of hot sauce.
- You can substitute chicken with turkey or tofu for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake, sauté
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 80mg