Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 medium sweet potatoes (about 1 lb), cubed
- 2 tbsp extra virgin olive oil
- 3 cups fresh spinach or kale
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast sweet potatoes for 25-30 minutes until golden brown and fork-tender.
- While sweet potatoes roast, season chicken with garlic powder, paprika, salt, and pepper. Sear in a skillet over medium-high heat for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Layer spinach or kale in bowls, followed by roasted sweet potatoes and sliced chicken. Drizzle with soy sauce and honey before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 100mg