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In recent years, grain bowls have surged in popularity, becoming a staple in modern cuisine. Their versatility allows for endless combinations of flavors and ingredients, making them suitable for various dietary preferences and occasions. These bowls are not only visually appealing but also offer a balanced meal packed with nutrients, making them a favorite among health enthusiasts and foodies alike.

Chicken and Sweet Potato Bowls for Two

Discover the ultimate comfort food with these Savory Chicken and Sweet Potato Bowls! This nutritious recipe features tender chicken breasts, roasted sweet potatoes, and sautéed greens, all served over a hearty base of quinoa or rice. Topped with creamy avocado and optional feta cheese, this dish is bursting with flavor. Perfect for meal prep or a cozy dinner, it’s both satisfying and healthy. Add a squeeze of lemon for a refreshing touch!
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Ingredients
  

2 boneless, skinless chicken breasts

2 medium sweet potatoes, peeled and diced

1 cup cooked quinoa (or rice, if preferred)

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper, to taste

1 cup chopped kale (or spinach)

1 avocado, sliced

¼ cup feta cheese, crumbled (optional)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the sweet potatoes: In a large bowl, toss the diced sweet potatoes with half the olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread them out evenly on a baking sheet lined with parchment paper.

      Bake sweet potatoes: Roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

        Cook the chicken: While the sweet potatoes are roasting, season the chicken breasts with the remaining olive oil, salt, pepper, and a pinch of paprika. In a large skillet over medium-high heat, cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from heat and let it rest for a couple of minutes, then slice.

          Sauté the greens: In the same skillet, add the chopped kale (or spinach) and sauté over medium heat for about 2-3 minutes until wilted. Season with a touch of salt and pepper.

            Assemble the bowls: Start with a base of quinoa (or rice) in each bowl. Layer on the roasted sweet potatoes, sliced chicken, and sautéed greens. Top with sliced avocado and crumbled feta cheese, if using.

              Garnish and serve: Sprinkle fresh parsley on top and serve with lemon wedges on the side for a zesty finish.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2