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–+ servings

Roasted Chicken, Sweet Potato, and Kale Bowls

A nourishing meal combining roasted chicken, sweet potatoes, and kale, packed with flavors and nutrients.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp Avocado Oil
  • 1 medium Sweet Potato peeled and cut into 1/2" pieces
  • 8 oz Chicken Breast cut into bite-sized pieces
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Kosher Salt or 1/4 tsp. Sea Salt
  • 1/2 tsp Chili Powder
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Cayenne Pepper
  • 1/8 tsp Ground Cinnamon
  • 2 cups Kale Leaves packed
  • 2 tsp Olive Oil
  • 1 tsp fresh Lemon Juice or Lime Juice
  • 1 pinch Salt
  • 1/4 cup plain Greek Yogurt
  • 2 tbsp Mayonnaise like Duke's or Hellman's
  • 1 tbsp Chipotle Sauce or 1 tsp. finely chopped Chipotle in Adobo
  • 1 tsp fresh Lemon Juice or Lime Juice
  • 1/2 tsp Agave Syrup or Honey
  • 1/2 tsp Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste
  • 2 cups cooked Brown Rice or White Rice
  • 1/4 cup crumbled Feta Cheese
  • 1 medium Avocado sliced or diced
  • chopped Green Onions for garnish (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). In a small bowl, mix together garlic powder, onion powder, kosher salt, chili powder, ground cumin, cayenne pepper, and ground cinnamon. Toss diced sweet potatoes with half of the avocado oil and half of the seasoning blend. Spread on a baking sheet and roast for about 10 minutes.
  2. Toss chicken breast pieces with remaining avocado oil and seasoning blend. After 10 minutes, toss sweet potatoes and add seasoned chicken to the baking sheet. Bake for another 15 minutes until sweet potatoes are tender and chicken reaches an internal temperature of 165°F (75°C).
  3. Place kale leaves in a bowl, drizzle with olive oil, squeeze in lemon juice, and sprinkle with salt. Massage the kale for about one minute until tender and vibrant. Set aside.
  4. In a separate bowl, combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and a pinch of salt. Mix until well blended and creamy.
  5. Divide cooked brown rice between bowls. Layer with massaged kale, roasted sweet potatoes, and chicken. Top with avocado, feta cheese, green onions, and drizzle with chipotle sauce.

Nutrition

Serving: 1gCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 70mgSodium: 600mgFiber: 8gSugar: 10g

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