Description
Roasted Chicken, Sweet Potato, and Kale Bowls deliver Mediterranean-inspired comfort on a single plate. Wholesome ingredients combine with zesty herbs and rich olive oil, creating a nourishing meal that promises satisfaction in each carefully crafted bite.
Ingredients
Scale
Protein and Main Ingredients:
- 8 ounces (226 grams) chicken breast, cut into bite-sized pieces
- 2 tablespoons (30 milliliters) avocado oil
Vegetables and Starches:
- 1 medium sweet potato, peeled and cut into ½-inch pieces
- 2 packed cups kale leaves
- 2 cups cooked brown rice (or white rice)
- 1 medium avocado, sliced or diced
Seasoning and Sauce Components:
- 2 teaspoons (10 milliliters) olive oil
- 1 teaspoon fresh lemon juice (or lime juice)
- ¼ cup (60 milliliters) plain Greek yogurt
- 2 tablespoons (30 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) chipotle sauce
- 1 teaspoon fresh lemon juice (or lime juice)
- ½ teaspoon agave syrup (or honey)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
- ¼ cup crumbled feta cheese
- Chopped green onions, for garnish (optional)
- Pinch of salt
Instructions
- Heat the oven to 400°F (204°C) to ensure uniform roasting conditions.
- Craft a custom seasoning blend by whisking together selected spices in a compact mixing vessel.
- Coat diced sweet potatoes thoroughly with half the avocado oil and seasoning mixture, ensuring complete coverage.
- Distribute seasoned sweet potatoes across a rimmed baking sheet, creating a single layer for initial roasting.
- Allow sweet potatoes to partially cook for 10 minutes, developing initial caramelization and softening.
- Rub chicken pieces with remaining avocado oil and seasoning blend, massaging spices deeply into the meat.
- Strategically place seasoned chicken alongside partially roasted sweet potatoes on the baking sheet.
- Continue roasting both chicken and sweet potatoes for an additional 15-20 minutes until chicken reaches 165°F (74°C) internal temperature and vegetables become tender.
- While proteins roast, prepare kale by gently massaging leaves with extra virgin olive oil, fresh lemon juice, and a delicate sprinkle of kosher salt to enhance tenderness.
- Whisk sauce ingredients in a ceramic bowl until achieving a velvety, uniform consistency.
- Construct bowls by layering fluffy cooked rice as the foundational element.
- Arrange massaged kale leaves as the next strategic layer, followed by roasted sweet potato chunks and succulent chicken pieces.
- Embellish each bowl with creamy avocado slices, crumbled feta cheese, and optional chopped green onions.
- Finish by drizzling chipotle sauce generously across the composed bowls, creating a vibrant and appetizing presentation.
Notes
- Elevate your weeknight dinner game with this flavorful one-pan roasted chicken and vegetable masterpiece.
- Homemade seasoning blend transforms ordinary ingredients into a restaurant-worthy meal bursting with vibrant flavors.
- Massaging kale breaks down tough fibers, creating a tender and silky green base that absorbs delicious seasonings perfectly.
- Roasting sweet potatoes and chicken together saves time and allows ingredients to develop rich, caramelized edges.
- Creamy chipotle sauce adds a smoky, tangy kick that ties all the bowl components together with maximum deliciousness.
- Flexible recipe welcomes ingredient swaps and personalization, making it ideal for meal prep or spontaneous cooking adventures.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg