High Protein Chicken Sweet Potato Bowl is a filling main dish made with chicken breast, sweet potatoes, black beans, corn, romaine lettuce, tomatoes, red bell pepper, red onion, cilantro, and creamy lime sauce.
This bowl has a little bit of everything. You get warm seasoned chicken, roasted sweet potatoes, fresh vegetables, and a cool yogurt sauce that pulls it all together.
It works for lunch, dinner, or meal prep when you want something that feels balanced but still tastes like food you actually want to eat.
The ingredients are easy to find, and most of them are the kind of staples you may already keep around.
Chicken breast adds the protein, sweet potatoes make it filling, and black beans add extra texture. The lime sauce uses Greek yogurt, lime juice, honey, garlic powder, and chili powder, so it’s creamy without being heavy.
This recipe is a good one to keep in your regular dinner rotation, especially when you want a bowl-style meal with fresh toppings and pantry-friendly ingredients.
Why You’ll Love This High Protein Chicken Sweet Potato Bowl
High Protein Main Dish
This recipe has 54 grams of protein per serving, so it works well as a filling lunch or dinner.
Great for Meal Prep
The chicken, sweet potatoes, beans, corn, and sauce can be stored separately and assembled when ready to serve.
Made with Common Ingredients
You will need chicken breast, sweet potatoes, canned black beans, corn, romaine lettuce, tomatoes, peppers, onion, cilantro, and Greek yogurt.
Fresh and Filling
The roasted sweet potatoes and chicken make the bowl hearty, while the lettuce, tomatoes, red bell pepper, red onion, and cilantro keep it fresh.
Creamy Lime Sauce
The sauce is made with Greek yogurt, lime juice, honey, garlic powder, and chili powder. It adds creaminess and a little tang without needing a heavy dressing.
Ingredient Substitutions
Chicken Breast
Chicken tenderloins or boneless skinless chicken thighs can be used instead of chicken breast. Cooking time may vary, so check that the internal temperature reaches 165 degrees F.
Sweet Potatoes
Butternut squash or diced russet potatoes can be used in place of sweet potatoes. The flavor and texture will change slightly.
Romaine Lettuce
Green leaf lettuce, chopped spinach, or mixed greens can be used instead of romaine.
Black Beans
Pinto beans or kidney beans can be used in place of black beans.
Corn
Frozen corn can be used instead of canned corn. Thaw and drain it before adding it to the bowls.
Red Bell Pepper
Yellow, orange, or green bell pepper can be used instead.
Greek Yogurt
Plain regular yogurt can be used, but the sauce will be thinner. Sour cream can also be used for a richer sauce.
Honey
Maple syrup can be used in place of honey.
Cilantro
Fresh parsley can be used if you do not want cilantro.
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High Protein Chicken Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Bowl:
- 1½ pounds boneless skinless chicken breast
- 2 sweet potatoes peeled and diced
- 1 tablespoon olive oil divided
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 4 cups chopped romaine lettuce
- 1 cup black beans well drained and rinsed
- 1 cup corn well drained
- 1 cup cherry tomatoes halved
- ½ cup red bell peppers diced
- ¼ cup red onion finely chopped
- ¼ cup fresh chopped cilantro
For the Creamy Lime Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon lime juice
- 1 tablespoon water
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- Preheat the oven to 425 degrees F.
- Place the diced sweet potatoes on a large baking sheet.
- Drizzle the sweet potatoes with 2 teaspoons olive oil. Sprinkle the sweet potatoes with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, ¼ teaspoon cumin, ¼ teaspoon salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Bake the sweet potatoes for 22 to 25 minutes, or until tender and lightly browned.
- While the sweet potatoes bake, pat the chicken dry with paper towels.
- Sprinkle the chicken with the remaining ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, ¼ teaspoon cumin, and ¼ teaspoon salt.
- Heat the remaining 1 teaspoon olive oil in a large skillet over medium heat.
- Add the chicken to the skillet. Cook the chicken for 6 to 7 minutes on each side, or until cooked through. Check that the internal temperature of the chicken reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes.
- Slice or dice the chicken.
- In a small bowl, add Greek yogurt, lime juice, water, honey, garlic powder, chili powder, and salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls. Top each bowl with roasted sweet potatoes, chicken, black beans, corn, tomatoes, red bell pepper, red onion, and cilantro.
- Drizzle each bowl with creamy lime sauce.
Nutrition
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