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In the fast-paced world we live in, finding meals that are both nutritious and delicious can often feel like a challenge. Enter the Sweet & Savory Chicken and Sweet Potato Bowls, a dish that beautifully marries flavor and health. This recipe has become a favorite for busy weeknights, offering a delightful combination of tender chicken, creamy sweet potatoes, and crunchy greens, all harmoniously brought together in one bowl. Not only is it easy to prepare, but it's also packed with protein, fiber, and essential vitamins, making it an ideal option for anyone looking to maintain a balanced diet without sacrificing taste.

Chicken and Sweet Potato Bowls for Two

Indulge in these Sweet & Savory Chicken and Sweet Potato Bowls, a perfect blend of flavors and nutrition! Start with roasted sweet potatoes seasoned with paprika and garlic, paired with succulent chicken breasts cooked to perfection. Add fluffy quinoa and sautéed kale for a wholesome touch, then top with creamy avocado and crumbled feta. This colorful and delicious meal is quick to prepare, making it ideal for any weeknight dinner. Serve with lemon wedges for a zesty finish!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

2 boneless, skinless chicken breasts

1 teaspoon dried thyme

1/2 cup quinoa, rinsed

1 cup vegetable or chicken broth

1 cup kale, chopped (optional)

1 avocado, sliced

2 tablespoons feta cheese, crumbled

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

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

    Roast the Sweet Potatoes: In a mixing bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper until well coated. Spread them out evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

      Cook the Chicken: While the sweet potatoes are roasting, season the chicken breasts with thyme, salt, and pepper. In a large skillet over medium heat, add a splash of olive oil and cook the chicken for about 6-7 minutes on each side or until cooked through and golden brown. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Once cooked, remove from the skillet and let rest for a few minutes before slicing.

        Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

          Sauté the Kale: In the same skillet used for the chicken, add the chopped kale and sauté for 2-3 minutes until wilted. If you prefer, you can add a splash of water or broth to help it along.

            Assemble the Bowls: In each bowl, layer the quinoa as the base, followed by roasted sweet potatoes, sautéed kale, sliced chicken, and avocado. Sprinkle with crumbled feta cheese and garnish with fresh parsley.

              Serve: Optionally, drizzle with a squeeze of lemon juice for added freshness. Enjoy your sweet and savory chicken and sweet potato bowls!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 2 servings