Rosemary Garlic Chicken Sweet Potato Bowl is a delicious way to turn chicken and roasted sweet potatoes into a hearty dinner with plenty of fresh flavor.
There’s a nice mix of savory garlic, rosemary, a little lemon, and the natural sweetness of the potatoes. It’s filling without feeling too heavy, and each serving has approximately 47 grams of protein.
The rosemary seasoning gives the chicken a familiar roasted flavor, even though you cook it in a skillet. The sweet potatoes go into the oven on a baking sheet, so you can prepare the chicken and garlic herb sauce while they roast. It’s a convenient way to have everything ready in about 45 minutes.
The creamy garlic herb sauce is especially good here. You get a little tang from the Greek yogurt and lemon juice, which tastes great with the seasoned chicken. Fresh spinach, salty feta, and chopped pecans finish the bowls with some crunch and a little extra texture.
These chicken sweet potato bowls are also a good choice for meal prep. Keep the sauce separate until serving, and you can enjoy the same fresh flavors for lunch or dinner throughout the week.
Why You’ll Love This Rosemary Garlic Chicken Sweet Potato Bowl
A High Protein Dinner That Satisfies
With approximately 47 grams of protein per serving, these bowls make a substantial dinner. The chicken and sweet potatoes are filling, and there’s a generous amount of food in each serving.
Rosemary and Garlic in Every Bite
Rosemary has a slightly earthy flavor that’s especially good with garlic and chicken. Using it on the sweet potatoes and in the sauce gives the bowls a consistent seasoning without making anything overpowering.
A Creamy Sauce Without Mayonnaise
The garlic herb sauce uses plain nonfat Greek yogurt instead of mayonnaise. It’s creamy, pleasantly tangy, and easy to adjust with a little more lemon juice if you prefer a sharper flavor.
A Nice Mix of Textures
The roasted sweet potatoes have lightly browned edges and tender centers. Fresh spinach, crumbled feta, and chopped pecans provide plenty of variety, so every bite isn’t the same.
Easy to Prepare Ahead
You can cook the chicken and sweet potatoes ahead of time, then assemble the bowls when you’re ready to eat. Store the spinach, pecans, and sauce separately to keep everything fresh.
Ingredient Substitutions
Chicken Thighs Instead of Chicken Breasts
Boneless skinless chicken thighs are a good alternative if you prefer darker meat. They’re slightly richer and stay tender during cooking. Allow a little additional cooking time if needed, and check that the chicken reaches 165°F.
Fresh Rosemary Instead of Dried
Fresh rosemary works well in this recipe. Use approximately three times the amount of dried rosemary called for. Chop it finely so you don’t have large pieces mixed into the chicken or sauce.
Walnuts Instead of Pecans
Chopped walnuts are an easy replacement for pecans. They have a slightly more earthy flavor but still provide the crunch that works so well with the soft sweet potatoes.
Goat Cheese Instead of Feta
Crumbled goat cheese is a good choice if you prefer something creamier. It has a tangy flavor, although it’s less salty than feta. Use the same amount.
Kale Instead of Spinach
Baby kale can replace the spinach if you’d like a heartier green. It has a firmer texture, so you may prefer to massage it briefly with a little olive oil before assembling the bowls.
Sour Cream Instead of Greek Yogurt
You can use sour cream for the garlic herb sauce if that’s what you have available. The sauce will be richer and have less protein, but the garlic, lemon, and rosemary will still taste good.
Sunflower Seeds Instead of Pecans
Roasted sunflower seeds provide crunch without using tree nuts. Choose unsalted seeds if you want to keep the seasoning close to the original recipe.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Rosemary Garlic Chicken Sweet Potato Bowl
Equipment
Ingredients
For the Sweet Potato:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Rosemary Garlic Chicken:
- 1½ pound boneless skinless chicken breast cut into bite-size pieces
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ½ teaspoon dried rosemary
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
For the Bowls:
- 4 cups baby spinach
- ½ cup crumbled feta cheese
- ¼ cup chopped pecans
For the Garlic Herb Sauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 clove garlic minced
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes, 1 tablespoon olive oil, garlic powder, ½ teaspoon rosemary, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a large mixing bowl.
- Toss until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken, 4 minced garlic cloves, 1 teaspoon rosemary, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F.
- Stir 1 tablespoon lemon juice into the chicken and remove the skillet from the heat.
- Place the Greek yogurt, remaining 1 tablespoon lemon juice, remaining 1 tablespoon olive oil, small minced garlic clove, parsley, ¼ teaspoon rosemary, ⅛ teaspoon salt, and ⅛ teaspoon black pepper in a small bowl.
- Whisk until smooth.
- Divide the baby spinach among 4 serving bowls.
- Top each bowl with equal portions of roasted sweet potatoes and rosemary garlic chicken.
- Sprinkle the feta cheese and chopped pecans evenly over the bowls.
- Drizzle each bowl with garlic herb sauce.
Notes
Tips and Tricks
Keep the sweet potatoes evenly sized – Cut the sweet potatoes into similar ½-inch cubes so they roast at the same rate. Larger pieces may need a few extra minutes. Watch the garlic – Minced garlic can brown quickly over medium-high heat. If the skillet becomes too hot, reduce the heat slightly to prevent the garlic from burning. Adjust the sauce consistency – Greek yogurt varies in thickness. If the sauce is too thick to drizzle, whisk in a teaspoon of cold water at a time until it reaches the consistency you prefer. Toast the pecans – For a stronger nutty flavor, lightly toast the pecans in a dry skillet before adding them to the bowls. Let them cool before storing. Use fresh lemon juice – Freshly squeezed lemon juice gives the chicken and garlic herb sauce a brighter flavor than bottled juice.Storing and Reheating
Refrigerating – Store the cooked chicken and sweet potatoes in airtight containers in the refrigerator for up to 3 to 4 days. Keep the spinach, feta, pecans, and garlic herb sauce in separate containers. Reheating – Place the chicken and sweet potatoes in a microwave-safe dish and heat until steaming hot throughout, or until the chicken reaches 165°F. Add the fresh toppings and sauce after reheating. Freezing – Freeze the cooked chicken and roasted sweet potatoes in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Prepare fresh spinach and garlic herb sauce when serving. Storing the Sauce – Keep the garlic herb sauce in a covered container in the refrigerator for up to 3 to 4 days. Stir before serving, as a little liquid may separate during storage.Nutrition
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