Ingredients
For the Roasted Chicken and Sweet Potatoes:
- 2 tbsp. Avocado Oil
- 1 medium Sweet Potato, peeled and cut into 1/2″ pieces
- 8 oz. Chicken Breast, cut into bite-sized pieces
For the Homemade Seasoning Blend:
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt
- 1/2 tsp. Chili Powder
- 1/4 tsp. Ground Cumin
- 1/4 tsp. Cayenne Pepper
- 1/8 tsp. Ground Cinnamon
For the Kale:
- 2 packed cups Kale Leaves
- 2 tsp. Olive Oil
- 1 tsp. fresh Lemon Juice or Lime Juice
- Pinch of Salt
For the Creamy Chipotle Sauce:
- 1/4 cup plain Greek Yogurt
- 2 tbsp. Mayonnaise (such as Duke’s or Hellman’s)
- 1 tbsp. Chipotle Sauce or 1 tsp. finely chopped Chipotle in Adobo
- 1 tsp. fresh Lemon Juice or Lime Juice
- 1/2 tsp. Agave Syrup or Honey
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste
For the Bowl / Toppings:
- 2 cups cooked Brown Rice or White Rice
- 1/4 cup crumbled Feta Cheese
- 1 medium Avocado, sliced or diced
- Chopped Green Onions for garnish (optional)
Instructions
- Season and roast the sweet potatoes: Preheat the oven to 400°F (204°C). In a small bowl, combine the garlic powder, onion powder, kosher salt, chili powder, ground cumin, cayenne pepper, and ground cinnamon to create the seasoning blend. Place the diced sweet potatoes into a large mixing bowl and toss with 1 tablespoon of avocado oil and half of the seasoning blend until evenly coated. Spread the sweet potatoes in a single layer on a rimmed baking sheet, leaving small gaps between pieces for even roasting. Roast in the oven for 10 minutes.
- Season and roast the chicken with sweet potatoes: While the sweet potatoes roast, add the chicken pieces to the same large mixing bowl, toss with the remaining 1 tablespoon of avocado oil and the remaining seasoning blend. Let the chicken rest in the bowl while the sweet potatoes finish roasting. Remove the sweet potatoes from the oven and carefully toss them to promote even cooking. Nestle the chicken pieces onto the baking sheet with the sweet potatoes. Return to the oven and bake for an additional 15 minutes or until the sweet potatoes are tender and the chicken is cooked through with an internal temperature of 165°F (74°C).
- Massage the kale: While the chicken and sweet potatoes roast, place kale leaves in a bowl. Drizzle with olive oil, fresh lemon or lime juice, and a pinch of salt. Massage the kale with your hands for about one minute, until it softens and becomes tender. Set aside.
- Make the creamy chipotle sauce: In a small bowl, whisk together the plain Greek yogurt, mayonnaise, chipotle sauce (or chopped chipotle in adobo), lemon or lime juice, agave syrup (or honey), and salt until smooth and well combined. Adjust seasoning to taste.
- Build the bowls: Divide the cooked brown or white rice evenly between two warm bowls. Top each bowl with massaged kale, roasted sweet potatoes, and roasted chicken. Add sliced or diced avocado, crumbled feta cheese, and chopped green onions if using. Drizzle the creamy chipotle sauce over the top and serve immediately. Enjoy your nutrient-packed and flavorful meal!
Notes
- Use avocado oil for roasting due to its high smoke point which is perfect for high-heat roasting.
- Be sure to massage the kale well to tenderize it and reduce bitterness.
- Adjust the spice level of the chipotle sauce depending on your preference by adding more or less chipotle.
- For a dairy-free version, substitute the Greek yogurt and feta cheese with plant-based alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave to keep the chicken tender.
- You can swap brown rice with quinoa or cauliflower rice for different grain options.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
