Description
This pan-seared chicken and sweet potato bowl features crispy chicken, roasted sweet potato rounds, and creamy avocado for a satisfying weeknight dinner ready in 30 minutes. It offers a balanced meal with protein, healthy fats, and complex carbohydrates.
Ingredients
- 2 large sweet potatoes, peeled and sliced into ½-inch rounds
- 2 tablespoons olive oil (for sweet potatoes)
- 1 teaspoon smoked paprika (for sweet potatoes)
- ½ teaspoon garlic powder (for sweet potatoes)
- ½ teaspoon salt (for sweet potatoes)
- ¼ teaspoon black pepper (for sweet potatoes)
- ¼ teaspoon red pepper flakes (for sweet potatoes)
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon garlic powder (for chicken)
- 1 teaspoon smoked paprika (for chicken)
- ½ teaspoon onion powder (for chicken)
- ½ teaspoon salt (for chicken)
- ¼ teaspoon black pepper (for chicken)
- 4 large eggs
- 2 ripe avocados, sliced
- Red pepper flakes for garnish
- Fresh lemon wedges for serving
- Sea salt to taste
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Arrange sweet potato rounds in a single layer on the prepared baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, salt, pepper, and red pepper flakes, tossing to coat evenly.
- Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until golden brown and crispy around the edges.
- While the sweet potatoes roast, pound the chicken breasts to an even 1-inch thickness and season both sides generously with garlic powder, smoked paprika, onion powder, salt, and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken breasts to the hot skillet and cook undisturbed for 4-5 minutes until a golden crust forms, then flip and cook for another 4-5 minutes until the chicken reaches an internal temperature of 165°F.
- Remove chicken from the skillet and let rest for 5 minutes before slicing.
- While the chicken rests, bring a medium pot of water to a boil, gently add the eggs, and cook for 7 minutes for soft-boiled eggs.
- Transfer eggs to an ice bath for 3 minutes, then peel carefully and halve lengthwise.
- Assemble the bowls by dividing the roasted sweet potato rounds, sliced chicken, halved eggs, and avocado slices among four serving bowls.
- Sprinkle with red pepper flakes and a pinch of sea salt, then serve immediately with fresh lemon wedges for squeezing.
Notes
- Swap sweet potatoes for butternut squash rounds or roasted Brussels sprouts.
- Use chicken thighs instead of breasts for juicier meat.
- Replace avocado with hummus or tahini drizzle if needed.
- Make eggs hard-boiled by cooking for 10-12 minutes instead of 7 minutes.
- Add fresh spinach or arugula for extra greens.
- Drizzle with hot sauce, chimichurri, or garlic aioli for more flavor.
- Pound the chicken to an even thickness for uniform cooking.
- Do not move the chicken once it hits the pan to build a good crust.
- Use a meat thermometer to check chicken doneness.
- Prep sweet potatoes and eggs ahead of time for quick assembly.
- Let the chicken rest before slicing to keep the meat moist.
- Store components separately in the refrigerator for up to 4 days.
- Reheat chicken and sweet potatoes in a 350°F oven for 10-12 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-Seared and Roasted
- Cuisine: American