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High Protein Chicken and Sweet Potato Bowls - Simple, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs for more juiciness)
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 4 cups baby spinach or mixed greens (or 2 cups cooked brown rice or quinoa)
  • 1 avocado, sliced (optional)
  • 1/4 cup roasted pumpkin seeds or chopped almonds (optional crunch)
  • 2 tablespoons olive oil (plus 1 teaspoon for chicken)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional for heat)
  • Salt and black pepper to taste
  • Simple lemon-garlic yogurt sauce: 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 small grated garlic clove, 1 teaspoon olive oil, salt and pepper
  • Fresh herbs (cilantro or parsley), chopped
  • Lime or lemon wedges for serving

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
  2. Season the sweet potatoes: Toss cubes with 1.5 tablespoons olive oil, smoked paprika, garlic powder, cumin, a pinch of chili powder (if using), and a good pinch of salt and pepper.
  3. Roast the vegetables: Spread sweet potatoes on the sheet pan. Roast for 12 minutes, then add sliced bell pepper and red onion with the remaining 0.5 tablespoon oil and a pinch of salt. Roast 12–15 minutes more, until potatoes are tender and edges are caramelized.
  4. Season the chicken: Pat chicken dry. Rub with 1 teaspoon olive oil, salt, pepper, and a light sprinkle of smoked paprika and garlic powder.
  5. Cook the chicken: Use a hot skillet over medium-high heat. Sear 5–6 minutes per side, until the thickest part reaches 165°F (74°C). Rest 5 minutes, then slice. (Or roast on a second sheet pan for 18–20 minutes.)
  6. Make the sauce: Stir Greek yogurt, lemon juice, grated garlic, and olive oil. Season with salt and pepper. Thin with a splash of water if needed.
  7. Build the base: Add a handful of greens to each bowl, or scoop in warm cooked rice or quinoa. You can use half greens, half grains for balance.
  8. Layer the toppings: Add roasted sweet potatoes, peppers, and onions. Top with sliced chicken, avocado, and pumpkin seeds or almonds.
  9. Finish and serve: Drizzle with the yogurt sauce, sprinkle with herbs, and add a squeeze of lemon or lime. Taste and adjust salt or acidity.