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Sweet Potato and Lemon Chicken Bowls Recipe

Sweet Potato and Lemon Chicken Bowls Recipe
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★★★★★

4.8 from 11 reviews

This Sweet Potato and Lemon Chicken Bowl recipe combines roasted sweet potato wedges with zesty, spiced lemon chicken, served alongside cauliflower rice and steamed or sautéed vegetables for a wholesome, flavorful meal that’s easy to prepare and perfect for lunch or dinner.

Ingredients

Scale

Sweet Potatoes

  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Chicken

  • 1 1/2 pounds chicken breast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon lemon pepper seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, cut into discs

Sides and Sauce

  • 1 batch red pepper sauce (recipe linked separately)
  • 2 cups cauliflower rice (can substitute with regular rice)
  • 2 cups steamed or sautéed veggies of choice (asparagus or broccoli recommended)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and chicken.
  2. Prepare Sweet Potatoes: Scrub the sweet potatoes clean, then cut them into wedge or fry shapes for roasting.
  3. Season Potatoes: Drizzle the sweet potato wedges with 2 tablespoons of olive oil, then sprinkle with salt, garlic powder, and paprika. Toss thoroughly to coat evenly.
  4. Roast Potatoes: Arrange the seasoned sweet potatoes on a baking sheet lined with parchment paper and roast for 20 minutes to start cooking them.
  5. Prepare Chicken: While the potatoes roast, cut chicken breasts into 1-inch cubes, removing any undesirable bits, and place them into a mixing bowl.
  6. Season Chicken: Add 2 tablespoons olive oil, minced garlic, paprika, cumin, chili powder, lemon pepper seasoning, salt, and black pepper to the chicken cubes. Toss well until all pieces are evenly coated.
  7. Add Chicken to Oven: After the potatoes have roasted for 20 minutes, either add the chicken to a separate parchment-lined baking sheet or push the potatoes to one side and place the chicken on the same sheet, taking care to keep them separated.
  8. Add Lemon Slices: Place lemon discs on top of the chicken pieces to infuse flavor while baking.
  9. Separate Ingredients: To prevent potatoes from becoming soggy due to chicken juices, maintain separation between potatoes and chicken using folded parchment paper or separate baking sheets placed side by side.
  10. Bake Together: Return to the oven and bake for an additional 15 minutes or until the chicken is fully cooked and the sweet potatoes are crispy.
  11. Serve: Plate the roasted chicken and sweet potatoes with cauliflower rice and steamed or sautéed veggies of choice. Drizzle with red pepper sauce and garnish with fresh herbs if desired.

Notes

  • For a crispier texture, keep the chicken and sweet potatoes separated while baking to avoid sogginess.
  • You can substitute cauliflower rice with regular rice if preferred.
  • Steamed or sautéed asparagus or broccoli pairs well with this dish, but feel free to use any vegetables you like.
  • The red pepper sauce adds a delicious, spicy element; make sure to prepare or have it ready beforehand.
  • Adjust seasoning to taste, especially salt and chili powder, depending on your spice preference.
  • Using fresh lemon slices on top of the chicken enhances flavor and adds brightness.

Nutrition

Keywords: sweet potato chicken bowl, lemon chicken, roasted sweet potatoes, gluten free dinner, healthy chicken recipe, cauliflower rice bowl

Find it online: https://zarameals.com/sweet-potato-and-lemon-chicken-bowls-recipe/