Description
A wholesome blend of roasted sweet potatoes, tender chicken, and fresh vegetables topped with a creamy spiced sauce.
Ingredients
- 2 medium sweet potatoes (peeled and cubed)
- 2 tbsp olive oil (divided)
- 1 tsp paprika (divided)
- 0.75 tsp garlic powder (divided)
- 0.5 tsp onion powder
- Salt and black pepper (to taste)
- 1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
- 2 cups cooked white or brown rice
- 0.5 cup Greek yogurt (plain, or mayonnaise)
- 1 tbsp lime juice
- 1 tsp sriracha (or to taste)
- 0.5 tsp cumin
- 0.25 tsp paprika
- Pinch of cayenne pepper (optional)
- 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
- Fresh cilantro or parsley (chopped, for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Toss the cubed sweet potatoes with 1 tbsp of olive oil, 0.5 tsp paprika, 0.25 tsp garlic powder, salt, and black pepper in a bowl.
- Spread the seasoned sweet potatoes on the baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
- While the sweet potatoes roast, season the chicken cubes with the remaining garlic powder, onion powder, salt, and pepper.
- Heat 1 tbsp of olive oil in a skillet over medium-high heat. Cook the seasoned chicken for 5-7 minutes until golden and cooked through.
- In a separate bowl, whisk together the Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, remaining paprika, and optional cayenne until smooth.
- In your serving bowls, divide the cooked rice and top with the roasted sweet potatoes, sautéed chicken, and green vegetables.
- Generously drizzle the creamy spiced sauce over the bowls and garnish with chopped cilantro or parsley.
Notes
Cut sweet potatoes and chicken into similar-sized cubes for even cooking. Customize the sauce thickness by adjusting sriracha.
