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Healthy Chicken and Sweet Potato Dinner Bowl

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  • Author: Yusra
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Low Calorie

Description

This Healthy Chicken and Sweet Potato Dinner Bowl is a nutritious, balanced meal featuring seasoned grilled chicken, roasted sweet potato wedges, fresh avocado tomato salad, and a creamy herb yogurt dip. It is a wholesome, colorful dish perfect for easy weeknight dinners.

Ingredients

  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 3 medium sweet potatoes, cut into wedges
  • 2 tablespoons olive oil (for sweet potatoes)
  • 1/2 teaspoon paprika (for sweet potatoes)
  • 1/2 teaspoon garlic powder (for sweet potatoes)
  • 1/2 teaspoon salt (for sweet potatoes)
  • 1/4 teaspoon black pepper (for sweet potatoes)
  • 2 ripe avocados, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 2 tablespoons lemon juice (for salad)
  • 1 tablespoon olive oil (for salad)
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon salt (for salad)
  • 1/4 teaspoon black pepper (for salad)
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice (for dip)
  • 1 tablespoon olive oil (for dip)
  • 1 tablespoon chopped parsley (for dip)
  • 1 tablespoon chopped dill
  • 1 garlic clove, minced
  • 1/4 teaspoon salt (for dip)
  • 1/4 teaspoon black pepper (for dip)

Instructions

  1. Preheat oven to 425°F (220°C). Place sweet potato wedges on a baking sheet.
  2. Toss sweet potatoes with olive oil, paprika, garlic powder, salt, and black pepper. Spread in a single layer.
  3. Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
  4. In a bowl, mix olive oil, paprika, garlic powder, onion powder, oregano, cumin, salt, pepper, and lemon juice for the chicken seasoning.
  5. Coat chicken breasts in the seasoning mixture.
  6. Grill or cook chicken in a skillet over medium heat for 6–7 minutes per side until fully cooked.
  7. Let chicken rest for 5 minutes, then slice.
  8. In a bowl, combine avocado, cherry tomatoes, red onion, lemon juice, olive oil, parsley, salt, and pepper. Toss gently.
  9. In a separate bowl, mix Greek yogurt, lemon juice, olive oil, parsley, dill, garlic, salt, and pepper to make the herb dip.
  10. Assemble bowls with roasted sweet potatoes, sliced chicken, avocado tomato salad, and yogurt dip. Serve warm.

Notes

  • Store chicken and sweet potatoes separately from fresh salad for best texture.
  • Add quinoa, rice, or couscous for a more filling meal.
  • Chicken thighs can be used instead of chicken breasts for juicier meat.
  • Add chili flakes or cayenne for a spicy version.
  • Avocado salad is best eaten fresh but can be stored for 1 day with extra lemon juice.
  • Greek yogurt can be substituted with dairy-free yogurt if needed.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting & Grilling
  • Cuisine: International

Nutrition

  • Serving Size: 1 bowl
  • Calories: 590
  • Sugar: 9 g
  • Sodium: 780 mg
  • Fat: 28 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 9 g
  • Protein: 42 g
  • Cholesterol: 115 mg

Find it online: https://yusrarecipe.com/healthy-chicken-and-sweet-potato-dinner-bowl/