Name: Chicken and sweet potato bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 2 medium sweet potatoes, diced into 1/2-inch cubes; 3/4 red bell pepper, sliced into strips; 2 oz fresh baby spinach; 1 tbsp extra virgin olive oil; 3/4 tsp garlic powder; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Instructions

Prep 20 min · Cook 15 min

Preheat your oven to 400°F. On a half-sheet pan, toss the diced sweet potatoes with half the olive oil, the smoked paprika, and a quarter of the salt. Spread them in a single layer and roast until tender and browned at the edges, about 20 to 25 minutes.
Season the chicken breast with garlic powder, half the salt, and half the black pepper. Heat a 12-inch skillet over medium heat with one third of the remaining olive oil. Add the chicken and cook until golden brown and the center reaches 165°F, about 5 to 6 minutes per side. Remove and rest for 5 minutes before slicing.
In the same skillet over medium-high heat, add the sliced bell peppers and a pinch of the remaining salt. Sauté, stirring occasionally, until they are softened and show browned spots, about 4 to 5 minutes.
In a small bowl, whisk together the lemon juice, the rest of the olive oil, the remaining salt, and the remaining black pepper.
Toss the baby spinach with the lemon dressing in a large bowl. Top with the roasted sweet potatoes, sautéed peppers, and the sliced chicken breast.

Nutrition

Ingredients

Instructions

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