Italian Chicken Sweet Potato Bowl gives you chicken, roasted sweet potatoes, quinoa, white beans, and vegetables in one filling meal. There’s a lot going on in the bowl, but the ingredients are common and easy to find at most grocery stores.
You’ll need chicken breast, sweet potatoes, cooked quinoa, cannellini beans, spinach, zucchini, grape tomatoes, red onion, Parmesan cheese, and fresh basil.
The Italian yogurt dressing uses Greek yogurt, red wine vinegar, Dijon mustard, olive oil, and Italian seasoning.
Each serving has 56 grams of protein, so this is a good high protein dinner when you want something more substantial than a salad.
It’s also great for meal prep since the chicken, quinoa, sweet potatoes, and beans hold up well in the refrigerator.
Why You’ll Love This Italian Chicken Sweet Potato Bowl
High Protein
Each serving has 56 grams of protein from chicken breast, quinoa, cannellini beans, Greek yogurt, and Parmesan cheese.
Full Meal in One Bowl
You get protein, vegetables, beans, quinoa, and sweet potatoes in the same meal. There’s no need to plan a separate side dish.
Meal Prep Friendly
The chicken, roasted sweet potatoes, quinoa, zucchini, and beans can be prepared ahead of time and stored until you’re ready to assemble the bowls.
Plenty of Vegetables
Spinach, tomatoes, zucchini, red onion, and sweet potatoes add several vegetables to each serving without turning the meal into a plain salad.
Creamy Italian Dressing
Greek yogurt makes the dressing creamy, while red wine vinegar, Dijon mustard, garlic, and Italian seasoning give it a tangy Italian-style flavor.
Ingredient Substitutions
Brown Rice for Quinoa
Use cooked brown rice instead of quinoa if that’s what you already have. The texture will be different, but it works well with the remaining ingredients.
Great Northern Beans for Cannellini Beans
Great Northern beans can replace cannellini beans. They have a mild flavor and similar texture.
Arugula for Baby Spinach
Use fresh arugula in place of baby spinach for a slightly peppery flavor.
Cherry Tomatoes for Grape Tomatoes
Halved cherry tomatoes can replace grape tomatoes without changing the recipe much.
Pecorino Romano for Parmesan
Use grated Pecorino Romano instead of Parmesan if you prefer a sharper, saltier cheese. You may want to use a little less because its flavor is stronger.
Yellow Onion for Red Onion
Thinly sliced yellow onion can replace red onion. It will have a stronger onion flavor.
White Wine Vinegar for Red Wine Vinegar
White wine vinegar can replace red wine vinegar in the yogurt dressing. It keeps the acidity without changing the texture.
Dried Basil for Fresh Basil
If fresh basil isn’t available, use a small amount of dried basil. Since dried herbs have a stronger flavor, use less than the amount of fresh basil called for.
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Italian 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 Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 2 teaspoon olive oil
- 1 teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Bowls:
- 2 cups cooked quinoa
- 2 cups fresh baby spinach
- 1 cup grape tomatoes halved
- 1 cup zucchini diced
- 1 can (15-ounce) cannellini beans rinsed and drained
- ¼ cup red onion thinly sliced
- ¼ cup grated parmesan cheese
- 2 tablespoon chopped fresh basil
For the Italian Yogurt Dressing:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- ½ teaspoon Italian seasonings
- ½ teaspoon garlic powder
- 1 tablespoon water
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F.
- Line a large rimmed baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add 2 teaspoons olive oil, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes into a single layer.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- In a large skillet over medium-high heat, add 2 teaspoons olive oil.
- Add the chicken, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Add the zucchini to the skillet. Cook for 3 to 4 minutes, or until tender.
- In a small bowl, add the Greek yogurt, red wine vinegar, 1 tablespoon olive oil, Dijon mustard, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, water, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Using a wire whisk, mix until smooth.
- Divide the cooked quinoa and baby spinach evenly between 4 bowls.
- Divide the roasted sweet potatoes, chicken, zucchini, cannellini beans, grape tomatoes, and red onion between the bowls.
- Drizzle the Italian yogurt dressing over each bowl.
- Sprinkle each bowl with Parmesan cheese and fresh basil.
Notes
Tips and Tricks
Keep the dressing separate – Add it right before serving so the spinach stays fresh. Store cold toppings separately – Keep the tomatoes, onion, basil, and Parmesan apart from the warm ingredients.Storing and Reheating
Refrigerate – Store leftovers in airtight containers for up to 4 days. Reheat in Microwave – Warm the chicken, quinoa, sweet potatoes, zucchini, and beans until heated through. Add the cold toppings and dressing after reheating. Reheat on Stovetop – Warm the chicken, quinoa, sweet potatoes, zucchini, and beans in a skillet over medium-low heat. Add the remaining ingredients after reheating.Nutrition
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