Name: Easy & Healthy Chicken and Sweet Potato Bowls
Ingredients: 2 tbsp. Avocado Oil; 1 medium Sweet Potato peeled and cut into 1/2″ pieces; 8 oz. Chicken Breast cut into bite-sized pieces; 1/2 tsp. Garlic Powder; 1/2 tsp. Onion Powder; 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt; 1/2 tsp. Chili Powder; 1/4 tsp. Ground Cumin; 1/4 tsp. Cayenne Pepper; 1/8 tsp. Ground Cinnamon; 2 packed cups Kale Leaves; 2 tsp. Olive Oil; 1 tsp. fresh Lemon Juice or Lime Juice; pinch of Salt; 1/4 cup plain Greek Yogurt; 2 tbsp. Mayonnaise like Duke’s or Hellman’s; 1 tbsp. Chipotle Sauce or 1 tsp. finely chopped Chipotle in Adobo; 1 tsp. fresh Lemon Juice or Lime Juice; 1/2 tsp. Agave Syrup or Honey; 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste; 2 cups cooked Brown Rice or White Rice; 1/4 cup crumbled Feta Cheese; 1 medium Avocado sliced or diced; chopped Green Onions for garnish (optional)

Ingredients

Scale

For The Roasted Chicken and Sweet Potatoes:

2 tbsp. Avocado Oil
1 medium Sweet Potato peeled and cut into 1/2” pieces
8 oz. Chicken Breast cut into bite-sized pieces

For the Homemade Seasoning Blend:

1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt
1/2 tsp. Chili Powder
1/4 tsp. Ground Cumin
1/4 tsp. Cayenne Pepper
1/8 tsp. Ground Cinnamon

For the Kale:

2 packed cups Kale Leaves
2 tsp. Olive Oil
1 tsp. fresh Lemon Juice or Lime Juice
pinch of Salt

For the Creamy Chipotle Sauce:

1/4 cup plain Greek Yogurt
2 tbsp. Mayonnaise like Duke’s or Hellman’s
1 tbsp. Chipotle Sauce or 1 tsp. finely chopped Chipotle in Adobo
1 tsp. fresh Lemon Juice or Lime Juice
1/2 tsp. Agave Syrup or Honey
1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste

For the Bowl / Toppings:

2 cups cooked Brown Rice or White Rice
1/4 cup crumbled Feta Cheese
1 medium Avocado sliced or diced
chopped Green Onions for garnish (optional)

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Instructions

Season and roast the sweet potatoes. Preheat the oven to 400 F. Mix the seasoning blend ingredients together in a small bowl and set aside. Place the diced sweet potatoes into a large mixing bowl, and toss them with half of the avocado oil (1 tbsp.) and half of the seasoning blend. Transfer the seasoned sweet potatoes to a rimmed baking sheet, leaving a little room between each one (without being obsessive). Roast for 10 minutes at 400 F.
A rimmed baking sheet with cubed sweet potatoes resting on it.
Season the chicken and roast it with the sweet potatoes. While the sweet potatoes are roasting, place the chicken pieces in the same mixing bowl, and toss with the remaining 1 tbsp. of avocado oil and the remaining seasoning blend. Let the seasoned chicken rest in the bowl while the sweet potatoes roast. Remove the sweet potatoes from the oven, and carefully toss them on the baking sheet so they’ll roast evenly. Nestle the seasoned chicken pieces onto the baking sheet. Bake for another 15 minutes until the sweet potatoes are tender and the chicken is cooked through to 165 F.
A rimmed baking sheet with cubed sweet potatoes and seasoned chicken breast scattered on it.
Massage the kale. While the sweet potatoes and chicken roast, massage the kale with the olive oil, lemon juice, and a pinch of salt for about one minute until the kale is tender. Set aside.
A bowl full of massaged kale leaves.
Make the sauce. Combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave, and a pinch of salt in a bowl and mix until blended.
Build the bowls: Divide the rice, kale, sweet potatoes, and chicken between two warm bowls. Top with avocado, feta cheese, chopped green onions, then drizzle the sauce over the tops. Enjoy!