Hearty Chicken & Sweet Potato Bowls for Two (Print Version)

Simple Chicken & Sweet Potato Bowls are a weeknight lifesaver. Tender chicken, roasted sweet potatoes, and a savory sauce make a quick, satisfying meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check seasonings)

# Ingredients:

→ Main Stars

01 - 2 boneless, skinless chicken breasts (6-8 oz each)
02 - 2 medium sweet potatoes, peeled and diced
03 - 2 cups baby spinach

→ Flavor Builders

04 - 2 tbsp olive oil
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp dried oregano
09 - Salt and black pepper to taste

→ Finishing Touches

10 - ¼ cup crumbled feta cheese
11 - 2 tbsp fresh parsley, chopped

→ Optional Goodies

12 - Squeeze of fresh lemon juice
13 - Pinch of chili flakes

# Instructions:

01 - First things first, let's get those sweet potatoes ready. Peel them, then chop them into nice, even 1-inch cubes. Consistency is key here so they all cook at the same rate. Toss them with a tablespoon of olive oil, ½ teaspoon of smoked paprika, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, and a generous pinch of salt and pepper. Spread them out on a baking sheet – parchment paper is your friend here, trust me, cleanup is a breeze! Pop them into a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they’re tender and slightly caramelized. You want those little browned edges, that's flavor!
02 - While the sweet potatoes are doing their thing, let's turn our attention to the chicken. Pat those chicken breasts dry with a paper towel; this helps them get a better sear. Slice them into 1-inch pieces – bite-sized is what we're aiming for. In a bowl, toss the chicken with another tablespoon of olive oil, the remaining ½ teaspoon of smoked paprika, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, ½ teaspoon of dried oregano, and, again, a good amount of salt and pepper. Make sure every piece is coated; you want all that flavor distributed evenly for our Chicken & Sweet Potato Bowls.
03 - Heat a large skillet over medium-high heat with a splash more olive oil. Once it's shimmering, add the seasoned chicken pieces in a single layer. Don't overcrowd the pan, or they'll steam instead of sear, and we want that lovely golden-brown crust! Cook for about 4-5 minutes per side, until the chicken is cooked through and beautifully browned. It should smell absolutely incredible at this point; that's the smoked paprika doing its work. I sometimes sneak a piece, oops, it's just so good!
04 - Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet (don't clean it, those browned bits are flavor!), add the baby spinach. It'll look like a mountain, but it wilts down super fast. Stir it gently for just 1-2 minutes until it's tender and vibrant green. If you like a little extra moisture, a tiny splash of water or chicken broth works wonders here. This step is so quick, don't walk away! We're building these amazing Chicken & Sweet Potato Bowls.
05 - Now for the fun part! Bring the cooked chicken back into the skillet with the wilted spinach. Add the roasted sweet potatoes to the skillet too. Give everything a gentle toss to combine all those delicious flavors. You want the chicken, sweet potatoes, and spinach to be mingling happily together. This is where the magic really comes together for our Chicken & Sweet Potato Bowls. Taste it, adjust seasoning if needed. Maybe a little more salt? A crack of fresh pepper? Your call!
06 - Divide the Chicken & Sweet Potato Bowls mixture evenly between two serving bowls. Sprinkle generously with crumbled feta cheese – this adds a wonderful salty, creamy texture. Finish with a flourish of fresh chopped parsley. Serve immediately and enjoy the warmth and satisfaction of a homemade meal. It looks so vibrant and smells even better, a truly comforting dish you'll want to make again and again!

# Notes:

01 - Don't overcrowd the pan when searing chicken for best browning.
02 - Store leftovers in an airtight container for up to 3-4 days; add fresh feta when reheating.
03 - Chicken thighs can easily substitute chicken breasts for extra juiciness.
04 - A squeeze of fresh lemon at the end brightens all the flavors.

# Tools You'll Need:

01 - Baking sheet
02 - large skillet
03 - mixing bowls
04 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 22g
Total Carbohydrate: 35g
Protein: 30g

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