Description

This Chicken and Sweet Potato Bowl is a wholesome, flavorful meal featuring tender, paprika-spiced chicken breasts paired with roasted sweet potatoes and fresh broccoli. Enhanced with a perfect blend of spices and garnished with fresh parsley and optional lemon wedges, this dish offers a nutritious balance of protein, vegetables, and complex carbohydrates, perfect for a healthy lunch or dinner.

Ingredients

Scale

Chicken

2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
½ teaspoon paprika

Sweet Potatoes and Vegetables

2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
Salt and pepper, to taste
1 cup broccoli florets

Garnish

1 tablespoon fresh parsley, chopped
Lemon wedges (optional)

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Instructions

Prepare the chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and ½ teaspoon paprika. Drizzle 1 tablespoon olive oil over the chicken to lightly coat it.
Cook the chicken: Heat a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove from heat and let it rest for a few minutes before slicing.
Roast the sweet potatoes and broccoli: Preheat oven to 425°F (220°C). In a bowl, toss cubed sweet potatoes with 1 tablespoon olive oil, 1 teaspoon paprika, garlic powder, cumin, salt, and pepper. Spread evenly on a baking sheet. Add broccoli florets to the sheet, drizzling with a little olive oil and a pinch of salt and pepper. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
Assemble the bowls: Divide the roasted sweet potatoes and broccoli into two bowls. Top with sliced chicken breasts, sprinkle with chopped fresh parsley, and serve with lemon wedges for an optional tangy finish.

Notes

You can swap chicken breasts for thighs if preferred; adjust cooking time accordingly.
For extra spice, add a pinch of cayenne pepper to the sweet potato seasoning.
Use fresh lemon juice to brighten the flavors just before serving.
Leftovers can be refrigerated and enjoyed cold or reheated for up to 3 days.