Chicken and Sweet Potato Bowls for Two Recipe
A hearty, balanced, and flavorful one-bowl meal featuring smoky grilled chicken, caramelized roasted sweet potatoes, and fresh spinach topped with crumbled feta. Perfectly portioned for two, this recipe is easy, nutritious, and ideal for lunch or dinner with a perfect mix of smoky, savory, and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Roasting and Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 4 cups fresh spinach
Seasonings and Fats
- 2 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika (divided)
- 1/2 teaspoon garlic powder (divided)
- Salt and black pepper to taste
Dairy and Toppings
- 1/3 cup crumbled feta cheese
- Lemon juice or balsamic glaze for drizzling (optional)
- Chili flakes for heat (optional)
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss them in 1 tablespoon of olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and black pepper. Spread evenly on a baking sheet in a single layer.
- Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 25–30 minutes, flipping them halfway through, until they are tender and caramelized on the edges.
- Season Chicken: While the sweet potatoes roast, season the chicken breasts with the remaining 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and pepper.
- Cook Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6–7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes, then slice into strips.
- Toss Spinach: In a mixing bowl, add fresh spinach, drizzle with a small amount of olive oil, lemon juice if using, and a pinch of salt. Gently toss to lightly dress and soften the greens.
- Assemble Bowls: Divide the spinach evenly into two bowls. Top each with half the roasted sweet potatoes and sliced chicken.
- Add Toppings: Sprinkle crumbled feta cheese over each bowl. Optionally, add chili flakes or drizzle balsamic glaze for extra heat and tang.
- Serve: Serve the bowls warm and enjoy a balanced, flavorful meal.
Notes
- Cut sweet potatoes evenly to ensure uniform roasting.
- Use a hot skillet or grill pan for a nice sear on chicken to lock in moisture.
- Allow chicken to rest before slicing to keep it juicy.
- Lightly massage spinach with oil or dressing to soften if raw greens are not preferred.
- Don’t overcrowd the baking sheet to promote caramelization instead of steaming.
- Adjust seasoning to taste throughout the process.
- Store leftovers in airtight containers, keeping spinach separate to prevent wilting.
- Reheat chicken and sweet potatoes before adding fresh spinach and feta.
Keywords: chicken sweet potato bowl, healthy dinner, roasted sweet potatoes, grilled chicken recipe, feta cheese bowl, spinach bowl, easy dinner for two
