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Roasted Chicken Sweet Potato Bowls for Two

Roasted Chicken and Sweet Potato Bowls

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2

Ingredients
  

  • 8 oz Chicken Breast diced into bite-sized pieces
  • 1 cup Sweet Potato peeled and cubed
  • 2 tbsp Olive Oil divided use
  • 1/2 tsp Paprika for sweet potatoes
  • 1/2 tsp Garlic Powder for chicken
  • 1 cup Cooked Rice brown or white
  • 2 cups Kale stems removed and chopped
  • 2 tbsp Feta Cheese crumbled
  • 1/2 medium Avocado sliced
  • 1/4 cup Plain Greek Yogurt for sauce
  • 1 tbsp Chipotle in Adobo minced, plus a drop of sauce
  • 1 tbsp Lime Juice freshly squeezed
  • 1 pinch Salt and Pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Toss the cubed sweet potatoes with 1 tablespoon of olive oil, paprika, salt, and pepper. Spread them evenly on one side of the prepared baking sheet.
  • Toss the diced chicken breast with 1/2 tablespoon of olive oil, garlic powder, salt, and pepper. Place the chicken on the opposite side of the baking sheet.
  • Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are fork-tender and the chicken is cooked through (reaching an internal temperature of 165°F).
  • While the chicken and potatoes roast, place the chopped kale in a mixing bowl. Add the remaining 1/2 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for about 2 minutes until it softens and reduces in volume.
  • In a small bowl, whisk together the Greek yogurt, minced chipotle in adobo, and lime juice to make the creamy chipotle sauce.
  • To assemble, divide the cooked rice between two bowls. Top each with the massaged kale, roasted sweet potatoes, and roasted chicken. Add the sliced avocado and crumbled feta cheese.
  • Drizzle the bowls generously with the creamy chipotle sauce and serve immediately.