Description
A nourishing and vibrant bowl that combines protein-packed chicken with sweet roasted potatoes and colorful vegetables.
Ingredients
Scale
- 2 chicken breasts
- 2 medium sweet potatoes
- 1 cup broccoli florets
- 1 red bell pepper
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and cube the sweet potatoes, then toss them in a bowl with olive oil, salt, pepper, garlic powder, and paprika.
- Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- Season the chicken breasts with salt, pepper, and paprika.
- In a skillet over medium-high heat, cook the chicken for 5-7 minutes on each side until cooked through.
- Add broccoli florets and diced red bell pepper to the skillet, cooking until tender, about 4-5 minutes.
- Assemble the bowl by placing the roasted sweet potatoes, cooked chicken, and sautéed vegetables together. Serve warm and enjoy!
Notes
Garnish with fresh herbs or drizzle with balsamic glaze for added flavor. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg