High-Carb: Chicken & Sweet Potato Bowl
This Chicken & Sweet Potato Bowl is a balanced and satisfying meal, perfect for refueling after a workout or as a healthy weeknight dinner, combining lean protein with complex carbohydrates and vibrant vegetables.
For 2 servings
Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then cut them into 1-inch (2.5 cm) cubes. In a medium bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated.
Spread the seasoned sweet potato cubes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potatoes roast, prepare the chicken. Pat the chicken breasts dry with paper towels. Season both sides with the remaining 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove from skillet, cover loosely with foil, and let rest for 5 minutes.
While the chicken rests, prepare the broccoli. Wash the head of broccoli and cut it into bite-sized florets. You can either steam the broccoli in a steamer basket over boiling water for 3-5 minutes until tender-crisp, or blanch it in boiling salted water for 2-3 minutes, then immediately transfer to an ice bath to stop cooking and preserve color.
Slice the rested chicken breasts against the grain into 1/2-inch (1.25 cm) thick pieces.
To assemble the bowls, divide the roasted sweet potatoes between two serving bowls. Top with the sliced chicken breast and the steamed or blanched broccoli florets. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For easy meal prep, cook a larger batch of sweet potatoes and chicken at the beginning of the week. Store components separately in airtight containers and assemble bowls as needed for quick lunches or dinners.
- 2Avoid overcrowding the baking sheet when roasting sweet potatoes; this ensures they roast and caramelize rather than steam. Use two baking sheets if necessary.
- 3Always let your chicken rest after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
- 4Don't overcook the broccoli! It should be vibrant green and tender-crisp, retaining some bite. Overcooked broccoli can become mushy and lose its appealing texture.
Adapt it for your goals.
Protein Swap
Substitute chicken breast with salmon fillets, firm tofu, or lean ground turkey for different protein sources.
Vegetable MedleyVegetable Medley
Incorporate other vegetables like asparagus, bell peppers, zucchini, or green beans alongside or instead of broccoli for varied nutrients and flavors.
Flavor BoostFlavor Boost
Add a simple dressing like a lemon-tahini sauce, a light vinaigrette, or a sprinkle of fresh herbs (cilantro, parsley) to elevate the flavor profile.
Why this is on our healthy list.
Muscle Repair & Growth
Chicken breast is an excellent source of lean protein, essential for muscle repair and growth, especially beneficial after physical activity.
Sustained Energy Release
Sweet potatoes provide complex carbohydrates, offering a slow and sustained release of energy, which helps maintain blood sugar levels and prevents energy crashes.
Rich in Vitamins & Antioxidants
Broccoli is packed with vitamins C and K, fiber, and various antioxidants, supporting immune function, bone health, and reducing oxidative stress.
Frequently asked questions
Yes, absolutely! You can cook the sweet potatoes, chicken, and broccoli in advance. Store each component separately in airtight containers in the refrigerator for up to 3-4 days. Assemble your bowls when ready to eat, warming gently if desired.
