Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 large sweet potatoes, peeled and diced into 1-inch pieces
- 3 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1/2 teaspoon garlic powder
- 4 cups baby spinach
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and the smoked paprika. Spread them in a single layer on a large baking sheet and roast for 20-25 minutes, or until fork-tender and lightly caramelized.
- Step 2: While the sweet potatoes are roasting, prepare the chicken. In a medium bowl, toss the chicken cubes with the remaining 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and the garlic powder.
- Step 3: Heat a large skillet over medium-high heat. Add the seasoned chicken and sauté for 5-7 minutes, turning occasionally, until the chicken is cooked through and lightly browned (internal temperature should reach 165°F/74°C). Remove the chicken from the heat and set aside.
- Step 4: Once the sweet potatoes are finished roasting, remove them from the oven. To assemble the bowls, divide the baby spinach evenly among four serving bowls.
- Step 5: Top the spinach in each bowl with equal portions of the cooked chicken and the roasted sweet potatoes. Serve immediately, adding any desired garnishes like fresh herbs or a light dressing.
Notes
- For best results in meal prepping, store the cooked chicken and sweet potatoes in airtight containers separately from the fresh spinach, keeping them delicious for up to three days in the refrigerator.
- To avoid rubbery chicken, gently reheat the cooked components in a skillet over medium heat for about five minutes rather than using the microwave.
- Elevate the flavor profile by drizzling the assembled bowl with a tangy dressing, such as a balsamic glaze or a simple lime and cilantro vinaigrette, just before serving.
- Chef's Tip: To ensure maximum caramelization and crisp edges on your sweet potatoes, make sure they are not overcrowded on the baking sheet—use two sheets if necessary for a true single layer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American