A nutritious and delicious bowl featuring roasted sweet potatoes, seasoned chicken breasts, and fresh veggies, perfect for a healthy and satisfying meal for two.
2tablespoonsfresh cilantro or parsley, chopped (optional)
2tablespoonsGreek yogurt
1tablespoonolive oil
1teaspoonlemon juice
to tastesalt and pepper
Instructions
Preheat oven to 425°F (220°C).
Toss diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
Roast sweet potatoes for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
Season chicken breasts with ground cumin, chili powder, salt, and pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove and let rest 5 minutes, then slice.
Whisk together Greek yogurt, olive oil, lemon juice, salt, and pepper in a small bowl to make dressing.
Divide mixed greens between two bowls. Top with roasted sweet potatoes, sliced chicken, cherry tomatoes, and feta if using.
Drizzle with dressing and garnish with cilantro or parsley. Serve immediately.