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Chicken and Sweet Potato Bowls for Two Recipe

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★★★★★

4.9 from 369 reviews

A hearty, balanced, and flavorful one-bowl meal featuring smoky grilled chicken, caramelized roasted sweet potatoes, and fresh spinach topped with crumbled feta. Perfectly portioned for two, this easy and nutritious recipe is ideal for lunch or dinner, combining protein, fiber, and vibrant flavors in every bite.

Ingredients

Scale

Main Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 medium sweet potatoes, peeled and diced
  • 4 cups fresh spinach
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon smoked paprika (divided)
  • 1/2 teaspoon garlic powder (divided)
  • Salt and black pepper to taste
  • 1/3 cup crumbled feta cheese

Optional Additions

  • Lemon juice or balsamic glaze for drizzling
  • Chili flakes for heat

Instructions

  1. Prepare the Sweet Potatoes: Peel and dice the sweet potatoes into bite-sized cubes. Toss with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and black pepper. Spread them in a single layer on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25–30 minutes, flipping halfway through for even caramelization until tender and golden on the edges.
  2. Season and Cook the Chicken: While the sweet potatoes roast, coat the chicken breasts with 1 tablespoon olive oil, the remaining 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and pepper. Cook the chicken on a hot grill pan or skillet over medium-high heat for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into strips to retain juices.
  3. Toss the Spinach: Place fresh spinach in a mixing bowl and drizzle lightly with olive oil and a pinch of salt. Optionally, add a splash of lemon juice. Toss gently to coat and slightly soften the greens.
  4. Assemble the Bowls: Divide the dressed spinach evenly into two bowls. Top each bowl with half of the roasted sweet potatoes and sliced chicken. Sprinkle with crumbled feta cheese and add optional toppings like chili flakes or a drizzle of balsamic glaze, if desired.
  5. Serve Warm: Serve the bowls immediately while the chicken and sweet potatoes are warm, allowing the heat to slightly wilt the spinach beneath, creating a comforting and flavorful meal.

Notes

  • Cut sweet potatoes evenly for uniform roasting and caramelization.
  • Use a hot skillet or grill pan for a perfect sear on the chicken to lock in flavor and moisture.
  • Let the chicken rest before slicing to keep it juicy.
  • Massage spinach lightly with dressing if you prefer softer greens.
  • Don’t overcrowd the baking sheet when roasting sweet potatoes to ensure they roast rather than steam.
  • Adjust seasoning and acidity with salt, pepper, and lemon juice or balsamic glaze to taste.
  • Store leftover chicken and sweet potatoes in airtight containers separately from spinach and feta to maintain freshness.
  • Reheat chicken and sweet potatoes before adding fresh spinach and feta for best texture.

Keywords: chicken bowl, sweet potato bowl, healthy dinner, Mediterranean recipe, gluten free, easy meal, roasted sweet potatoes, grilled chicken, spinach bowl, feta cheese

Find it online: https://biteandenjoy.com/chicken-and-sweet-potato-bowls-for-two-recipe/