Ingredients
Scale
- 2 large sweet potatoes, cubed
- 2 chicken breasts, sliced
- 2 cups fresh spinach
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
- 1/2 cup Greek yogurt
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tbsp olive oil, salt, pepper, and paprika. Roast on a baking sheet for 25-30 minutes until golden.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken slices with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Prepare sauce: mix Greek yogurt, lemon juice, minced garlic, salt, and pepper.
- Assemble bowls: layer spinach, roasted sweet potatoes, and chicken. Drizzle with sauce and garnish with herbs.
Notes
- Feel free to add avocado or nuts for extra crunch.
- Use leftover roasted sweet potatoes for a quick assembly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting and sautéing
- Cuisine: Healthy
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 85 mg