High Protein Chicken Bacon Ranch Sweet Potato Bowl
Chicken Bacon Ranch Sweet Potato Bowl is a high protein chicken dinner with roasted sweet potatoes, ranch yogurt sauce, turkey bacon, and cheddar.
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Equipment
Ingredients
For the Bowl:
- 1½ pounds boneless skinless chicken breast
- 2 medium sweet potatoes peeled and diced
- 1 tablespoon olive oil divided
- 1 teaspoon garlic powder divided
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- 1 cup corn drained
- ½ cup reduced-fat shredded cheddar cheese
- 4 slices cooked turkey bacon chopped
- ¼ cup sliced green onions
For the Creamy Ranch Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 3 tablespoon light ranch dressing
- 1 tablespoon water
- 1 teaspoon lemon juice
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon ground black pepper
Instructions
- Preheat 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 garlic powder, smoked paprika, ¼ teaspoon salt, and black pepper. Toss the sweet potatoes until coated.
- Spread the sweet potatoes in a single layer. Bake 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 garlic powder, onion powder, dried parsley, and remaining ¼ teaspoon salt.
- In a large skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the chicken to the skillet.
- Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes.
- Dice or slice the chicken.
- In a small bowl, add the Greek yogurt, light ranch dressing, water, lemon juice, dried dill, garlic powder, onion powder, and black pepper. Using a whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls. Top each bowl with roasted sweet potatoes, chicken, tomatoes, corn, cheddar cheese, turkey bacon, and green onions. Drizzle each bowl with creamy ranch yogurt sauce.
- Serve immediately.
Notes
Tips and Tricks
Cut the sweet potatoes the same size - Smaller, even pieces help the sweet potatoes cook at the same rate. Keep the sauce separate for meal prep - Store the creamy ranch yogurt sauce in a small container and add it right before serving.Storing and Reheating
Store in the Refrigerator - Store the chicken, sweet potatoes, and toppings in airtight containers in the refrigerator for up to 4 days. Keep the sauce separate. Store the Sauce Separately - Place the ranch yogurt sauce in a covered container in the refrigerator for up to 4 days. Stir before using. Reheat in Microwave - Place the chicken and sweet potatoes in a microwave-safe dish. Warm in short intervals until heated through. Reheat in Skillet - Place the chicken and sweet potatoes in a skillet over medium-low heat. Warm until heated through. Assemble After Reheating - Add the warm chicken and sweet potatoes to the lettuce, tomatoes, corn, cheese, turkey bacon, green onions, and sauce right before serving.Nutrition
Calories: 523kcalCarbohydrates: 38gProtein: 51gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 130mgSodium: 1078mgPotassium: 1442mgFiber: 6gSugar: 10gVitamin A: 20684IUVitamin C: 19mgCalcium: 163mgIron: 3mg
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