Name: Spicy Chicken and Sweet Potato Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 pound boneless (skinless chicken breasts, cut into small pieces); 3 sweet potatoes (peeled and diced); 3 cups broccoli florets; 1 tablespoon chili powder; 1 tablespoon red (cayenne pepper); 1 teaspoon paprika; 1 tablespoon McCormick’s Grill Mates Montreal Chicken Seasoning; 1 teaspoon cinnamon; 1 medium avocado (cut into small slices); 1 lemon (cut into slices to garnish each bowl); 1 tablespoon olive oil; Kosher salt and pepper to taste

Macros:

Calories: 262 Fat: 12G Net Carbs: 26G Protein: 14G

I’ve recently committed to trying to incorporate more sweet potatoes into my diet. I grew up eating sweet potatoes. They were always prepared in the traditional, soul food form. I’m not a huge fan of sweet foods. I pretty much gave up sweet potatoes for that reason. I decided to test out this recipe because bowls make meal prep very easy.

The cayenne pepper, paprika, and cinnamon give the dish a nice, savory flavor. I squeezed a small slice of lemon over the bowl immediately prior to eating. Delicious! It makes the chicken taste even juicier.

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Spicy Chicken and Sweet Potato Bowl

sweet and savory spicy chicken

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Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings

Author Brandi Crawford

Ingredients

1 pound boneless skinless chicken breasts, cut into small pieces
3 sweet potatoes peeled and diced
3 cups broccoli florets
1 tablespoon chili powder
1 tablespoon red cayenne pepper
1 teaspoon paprika
1 tablespoon McCormick’s Grill Mates Montreal Chicken Seasoning
1 teaspoon cinnamon
1 medium avocado cut into small slices
1 lemon cut into slices to garnish each bowl
1 tablespoon olive oil
Kosher salt and pepper to taste

Instructions

Preheat oven to 425 degrees.
Season the chicken with spices and allow to marinate (overnight in the fridge is preferred, but for at least 30 minutes).
Place the broccoli and sweet potatoes in a medium sized bowl. Toss with the olive oil, cinnamon, kosher salt, and pepper.
Line two baking pans with foil and spray with cooking spray. Add the vegetables to one pan and the chicken to the other.
Bake for 15 minutes.
Remove the broccoli and chicken.
Flip the potatoes and bake another 15 – 20 minutes.
Slice the chicken into smaller pieces.
Prepare 4 bowls with chicken, vegetables, and avocado slices. Top each bowl with fresh squeezed juice of a lemon.

Notes

This recipe works well with grilling the chicken vs baking.

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.