Garlic Parmesan Chicken Sweet Potato Bowl
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Equipment
Ingredients
For the Sweet Potatoes and Broccoli:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 3 cups broccoli florets
- 2 teaspoon olive oil divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper divided
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasonings
- ¼ teaspoon onion powder
For the Garlic Parmesan Sauce:
- ½ cup plain nonfat greek yogurt
- ¼ cup parmesan cheese finely grated
- 2 tablespoon low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- ¼ teaspoon Italian seasonings
- ⅛ teaspoon ground black pepper
For Serving:
- 2 tablespoon grated parmesan cheese
- 2 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F.
- Place the sweet potatoes on one side of a parchment-lined baking sheet. Add 1 teaspoon olive oil, ¼ teaspoon garlic powder, smoked paprika, ¼ teaspoon salt, and ⅛ teaspoon black pepper to the sweet potatoes.
- Toss the sweet potatoes until coated. Roast the sweet potatoes for 10 minutes.
- Place the broccoli on the other side of the baking sheet. Add the remaining 1 teaspoon olive oil, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper to the broccoli.
- Toss the broccoli until coated. Roast the sweet potatoes and broccoli for 15 to 20 minutes, or until the sweet potatoes are tender and browned around the edges.
- Add the chicken, garlic powder, Italian seasoning, and onion powder to a medium-sized mixing bowl. Toss the chicken until evenly coated.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
- Add the chicken to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- In a small mixing bowl, add the Greek yogurt, ¼ cup Parmesan cheese, chicken broth, lemon juice, garlic, Italian seasoning, and black pepper. Using a wire whisk, mix until smooth.
- Divide the roasted sweet potatoes and broccoli evenly between 4 bowls. Add the cooked chicken to each bowl.
- Drizzle the garlic Parmesan sauce over each serving. Sprinkle with the remaining Parmesan cheese and chopped parsley.
Notes
Tips and Tricks
Cut the sweet potatoes evenly - Keep the cubes close to ½ inch so they finish cooking at about the same time. Keep the vegetables separated - This makes it easier to remove the broccoli if it finishes roasting before the sweet potatoes. Let the chicken cool briefly before adding the sauce - Very hot chicken can cause the yogurt-based sauce to thin out.Storing and Reheating
Store leftovers - Refrigerate the chicken, vegetables, and sauce in airtight containers for up to 4 days. Store the sauce separately when possible. Reheat in the microwave - Warm the chicken, sweet potatoes, and broccoli until heated through. Add the cold sauce after reheating. Reheat in a skillet - Warm the chicken and vegetables in a covered skillet over medium-low heat until heated through. Add the sauce after reheating.Nutrition
Calories: 402kcalCarbohydrates: 31gProtein: 46gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 117mgSodium: 730mgPotassium: 1327mgFiber: 6gSugar: 7gVitamin A: 16878IUVitamin C: 70mgCalcium: 213mgIron: 2mg
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