Description
A flavorful and nutritious bowl featuring roasted chicken, sweet potatoes, massaged kale, and a spicy chipotle sauce served over rice.
Ingredients
Scale
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
- 3 tbsp avocado oil, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 4 cups fresh kale leaves, chopped, stems removed
- 1 tbsp olive oil
- 2 tsp fresh lemon juice
- 1 pinch salt for kale
- 1/2 cup plain Greek yogurt
- 3 tbsp mayonnaise
- 1 1/2 tbsp chipotle sauce or 1 tsp finely chopped chipotle in adobo
- 2 tsp fresh lemon juice
- 1 tsp honey or agave syrup
- 1/2 tsp kosher salt for sauce
- 3 cups cooked brown rice or white rice
- 1/2 cup crumbled feta cheese
- 2 medium avocados, sliced or diced
- Green onions, chopped, for garnish
Instructions
- Preheat oven to 400°F.
- Toss chicken and sweet potatoes with avocado oil and seasoning blend.
- Spread on a baking sheet and roast for 25-30 minutes, until chicken is cooked through.
- Massage kale with olive oil, lemon juice, and salt.
- Mix yogurt, mayonnaise, chipotle sauce, lemon juice, honey, and salt to make the sauce.
- Assemble bowls with rice, roasted chicken, sweet potatoes, kale, avocado, feta, and green onions.
- Drizzle with chipotle sauce before serving.
Notes
- Use leftover chicken or rotisserie chicken to save time.
- Adjust spice level by reducing or increasing cayenne pepper.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chicken sweet potato rice bowl, healthy bowl recipe, easy dinner