Description
A delicious grilled chicken sweet potato bowl with caramelized sweet potatoes, juicy grilled chicken, and a creamy avocado sauce.
Ingredients
- 2 chicken breasts, sliced
- 2 sweet potatoes, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups mixed greens or kale
- 2 ripe avocados, sliced
- 1 cup cooked quinoa or brown rice
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped
- Water to thin, as needed
- Salt and pepper to taste
Cook Mode Prevent your screen from going dark
Instructions
- 1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2. Toss sweet potato wedges with half the olive oil, garlic powder, paprika, salt, and pepper, then spread on the baking sheet.
- 3. Roast for 20 minutes, tossing halfway through for even cooking.
- 4. Season chicken breasts with remaining olive oil, salt, and pepper; let sit to absorb flavors.
- 5. Grill chicken on medium-high heat for 5-7 minutes per side, or until cooked through.
- 6. In a blender, combine avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and pepper; blend until smooth, adding water as needed.
- 7. Divide quinoa or rice among bowls, top with greens, roasted sweet potatoes, grilled chicken, and avocado.
- 8. Drizzle with avocado sauce before serving.