Description
A cozy fall favorite featuring roasted sweet potatoes, succulent chicken, and vibrant seasonal vegetables, drizzled with a delicious dressing.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups of spinach or kale (or a mix of both)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 avocado, sliced
- Optional: Feta cheese, crumbled, for topping
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper, then spread evenly on a baking sheet.
- Roast the sweet potatoes for about 20-25 minutes, until tender and caramelized.
- Season the chicken breasts with salt, pepper, and the remaining olive oil, then cook in a skillet over medium heat for about 6-7 minutes on each side.
- Prepare a bed of greens (spinach or kale) in serving bowls.
- Top the greens with roasted sweet potatoes, sliced chicken, cherry tomatoes, red onion, and avocado.
- Whisk the balsamic vinegar, honey, Dijon mustard, and seasoning in a small bowl, then drizzle over the bowls.
- Finish with crumbled feta if desired and enjoy!
Notes
For best results, let the chicken rest before slicing and keep an eye on the sweet potatoes while roasting for perfect texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American