Name: Chicken and Sweet Potato Bowl with Creamy Avocado Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup sweet potato; 1.5 oz chickpea pasta; 0.25 whole avocado; 2 tbsp Greek yogurt; 0.5 tbsp olive oil; 1 cup baby spinach; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp water

Nutrition

Per serving

519 calories

Protein: 43g; 31% of calories
Carbs: 54g; 40% of calories
Fat: 18g; 29% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the sweet potato and cut into small 1/2-inch cubes; dice the chicken breast into similar bite-sized pieces.
Place the chicken and sweet potatoes on the baking sheet, drizzle with olive oil, and season with garlic powder and half of the sea salt and black pepper.
Toss to coat evenly and roast in the oven for 18 to 20 minutes until the chicken is cooked through and the sweet potatoes are tender.
While the tray roasts, bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain.
In a small blender or bowl, combine the avocado, Greek yogurt, lemon juice, water, and the remaining salt and pepper, blending until completely smooth.
Place the baby spinach in a large serving bowl and top with the warm chickpea pasta, roasted chicken, and sweet potatoes.
Drizzle the creamy avocado dressing over the bowl and toss gently before serving.

Nutrition

Ingredients

Instructions

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