Jalapeño Popper Chicken Sweet Potato Bowl takes that creamy, cheesy jalapeño popper flavor and turns it into a filling high protein dinner.
The chicken has a mild kick from fresh jalapeño, with cream cheese, cottage cheese, Greek yogurt, and sharp cheddar making the sauce rich and creamy without becoming too heavy.
Roasted sweet potatoes are a good match here. Their natural sweetness works nicely against the smoky paprika and jalapeño, and they give the bowl enough substance to make it a full meal.
You’ll need a baking sheet for the sweet potatoes and a large skillet for the chicken, so both parts can cook at about the same time.
Each sweet potato bowl has 49 grams of protein, which also makes this a great option for meal prep.
For more heat, leave some of the jalapeño seeds in. For a milder bowl, remove the seeds and membrane before chopping the pepper.
Why You’ll Love This Jalapeño Popper Chicken Sweet Potato Bowl
49 Grams of Protein Per Bowl
This one has some staying power. Chicken makes up most of the bowl, and the cottage cheese, Greek yogurt, and cheddar bring the protein up even more. Each serving has 49 grams.
Jalapeño Popper Flavor Without the Appetizer
You still have the creamy cheese, jalapeño, garlic, and cheddar you expect from jalapeño poppers, but here they’re turned into a warm chicken topping. The roasted sweet potatoes keep it firmly in dinner territory.
Easy to Adjust the Heat
One seeded jalapeño keeps the spice fairly manageable. Leave some seeds and membrane in if you want more heat, or use less jalapeño for a milder version.
Good for Meal Prep
The sweet potatoes and chicken can both be prepared ahead and portioned into containers. Keep the green onions separate if you want them fresh when serving.
Ingredient Substitutions
Reduced-Fat Cream Cheese
Regular cream cheese can be used in the same amount. The sauce will be a little richer.
Cottage Cheese
If you prefer a smoother sauce, blend the cottage cheese before mixing it with the cream cheese and Greek yogurt. Ricotta can also work, although the flavor and protein amount will change.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat version without changing the preparation.
Cheddar Cheese
Monterey Jack or pepper Jack can replace the sharp cheddar. Pepper Jack is a good choice when you want to bump up the heat.
Jalapeño
For less heat, use a smaller amount of jalapeño or substitute a mild green chile.
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Jalapeño Popper Chicken Sweet Potato Bowl
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Jalapeno Popper Chicken:
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 medium jalapeno peppers seeded and finely diced
- 2 cloves garlic minced
- 4 ounces reduced-fat cream cheese softened
- ½ cup low-fat cottage cheese
- ¼ cup plain nonfat greek yogurt
- ½ cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoon sliced green onions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the sweet potatoes in a medium bowl and add 2 teaspoons olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the chicken, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until browned and the chicken reaches 165°F.
- Reduce the heat to medium-low. Add the jalapeño and minced garlic and cook for 1 to 2 minutes, stirring frequently.
- Stir the cream cheese, cottage cheese, and Greek yogurt together in a small bowl until blended.
- Add the cream cheese mixture to the skillet and stir gently until warmed through and the chicken is coated.
- Add the cheddar cheese and stir until melted.
- Divide the roasted sweet potatoes evenly among 4 bowls.
- Spoon the jalapeño popper chicken over the sweet potatoes and top with sliced green onions.
Notes
Tips and Tricks
Cut evenly – Keep the sweet potato cubes close to ½ inch so they roast at about the same rate. Control the spice – Most of the jalapeño’s heat is concentrated around the seeds and inner membrane. Remove both for a milder bowl. Keep the heat low for the sauce – Once you add the cream cheese mixture, medium-low heat is enough. High heat can make the dairy-based sauce separate. Smooth out the cottage cheese – Blend it before adding it to the cream cheese mixture if you don’t want visible curds in the finished sauce.Storing and Reheating
Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezer – The cooked chicken and sweet potatoes can be frozen, but the dairy-based sauce may change texture after thawing. Refrigerating is the better option for this recipe. Microwave – Reheat individual portions in short intervals until the chicken and sweet potatoes are hot, stirring gently between intervals. Skillet – Reheat the chicken over low heat, stirring occasionally. Add a small spoonful of Greek yogurt after reheating if the sauce needs to be creamier.Nutrition
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