Description
Roasted chicken, sweet potato, and kale bowls blend hearty Mediterranean flavors with wholesome ingredients. Rich protein and nutrient-packed greens create a satisfying meal you’ll crave throughout the week.
Ingredients
Scale
Protein:
- 8 ounces (226 grams) chicken breast (cut into bite-sized pieces)
- 1/4 cup crumbled feta cheese
Vegetables and Produce:
- 1 medium sweet potato (peeled and cut into 1/2-inch pieces)
- 2 packed cups kale leaves
- 1 medium avocado (sliced or diced)
- Chopped green onions (optional)
Seasonings and Sauce Ingredients:
- 2 tablespoons avocado oil
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt)
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice (or lime juice)
- 1 pinch of salt
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon chipotle sauce (or 1 teaspoon finely chopped chipotle in adobo)
- 1 teaspoon fresh lemon juice (or lime juice)
- 1/2 teaspoon agave syrup (or honey)
- 2 cups cooked brown rice (or white rice)
Instructions
- Heat oven to 400°F, preparing a rimmed baking sheet for roasting vegetables and protein.
- Create a flavor-packed seasoning blend by mixing selected spices thoroughly in a small mixing container.
- Coat diced sweet potatoes with avocado oil and half the seasoning mixture, ensuring even distribution.
- Arrange sweet potato pieces on baking sheet with spacing to promote crisp roasting, then bake for 10 minutes.
- Coat chicken pieces with remaining avocado oil and seasoning blend, ensuring complete coverage.
- Remove baking sheet, quickly toss sweet potatoes, then strategically add seasoned chicken pieces.
- Continue roasting for 15 additional minutes until sweet potatoes turn golden and chicken reaches internal temperature of 165°F.
- Prepare kale by placing leaves in a bowl and gently massaging with olive oil, fresh lemon juice, and salt until leaves soften and become tender.
- Craft a creamy chipotle sauce by whisking Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave, and salt until smooth and well-integrated.
- Layer cooked rice as a base in serving bowls, creating a foundation for the roasted components.
- Artfully arrange massaged kale, roasted sweet potatoes, and perfectly cooked chicken over rice.
- Garnish with creamy avocado slices, crumbled feta, and optional green onions, then drizzle with prepared chipotle sauce before serving immediately.
Notes
- Prep Sweet Potatoes Early: Cut sweet potatoes into uniform cubes to ensure even roasting and prevent burning or uneven cooking.
- Maximize Chicken Flavor: Pat chicken dry before seasoning to help spices adhere better and create a more crispy exterior.
- Massage Kale Technique: Gently break down kale’s tough fibers by massaging with oil and lemon juice, making it more tender and easier to digest.
- Sauce Customization: Adjust chipotle sauce’s heat level by adding more or less sauce, or substituting with Greek yogurt for a milder version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 693 kcal
- Sugar: 4 g
- Sodium: 770 mg
- Fat: 40 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 11 g
- Protein: 39 g
- Cholesterol: 95 mg