Roasted Chicken Sweet Potato Kale (Print Version)
Succulent chicken, sweet potato, kale, rice, and creamy chipotle drizzle unite for a vibrant nourishing bowl.
# Ingredients:
→ For the roasted chicken and sweet potatoes
01 -
2 tablespoons avocado oil, divided
02 -
1 medium sweet potato, peeled and cut into 1/2-inch pieces
03 -
8 ounces boneless skinless chicken breast, cut into bite-sized pieces
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon kosher salt
07 -
1/2 teaspoon chili powder
08 -
1/4 teaspoon ground cumin
09 -
1/4 teaspoon cayenne pepper
10 -
1/8 teaspoon ground cinnamon
→ For the kale
11 -
2 packed cups kale leaves, stems removed
12 -
2 teaspoons olive oil
13 -
1 teaspoon lemon juice
14 -
Pinch of salt
→ For the chipotle yogurt sauce
15 -
1/4 cup plain Greek yogurt
16 -
2 tablespoons mayonnaise
17 -
1 tablespoon chipotle sauce
18 -
1 teaspoon lemon juice
19 -
1/2 teaspoon agave syrup or honey
20 -
1/2 teaspoon kosher salt
→ For assembling the bowls
21 -
2 cups cooked brown or white rice
22 -
1/4 cup crumbled feta cheese
23 -
1 medium avocado, sliced
24 -
Chopped green onions, optional
# Steps:
01 -
Preheat oven to 400°F (204°C). In a small bowl, combine garlic powder, onion powder, kosher salt, chili powder, ground cumin, cayenne pepper, and ground cinnamon.
02 -
Toss sweet potato pieces with 1 tablespoon avocado oil and half of the spice blend until evenly coated. Spread on a large baking sheet in a single layer and roast for 10 minutes.
03 -
Toss chicken breast pieces with remaining 1 tablespoon avocado oil and the rest of the seasoning. Add chicken to the baking sheet with the par-roasted sweet potatoes and return to oven. Roast 15 minutes, until the chicken is cooked through and registers 165°F (74°C).
04 -
While the chicken bakes, place kale leaves in a large bowl. Drizzle with olive oil, lemon juice, and a pinch of salt. Massage kale leaves by hand for 1 minute until tender.
05 -
In a small bowl, whisk together Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup or honey, and kosher salt until smooth.
06 -
Divide cooked rice among serving bowls. Arrange massaged kale, roasted sweet potatoes, and chicken over the rice. Top each bowl with sliced avocado, crumbled feta cheese, green onions if desired, and a generous drizzle of chipotle yogurt sauce.
# Notes:
01 -
For best texture, massage kale thoroughly to tenderize the leaves and reduce bitterness.