Italian Chicken Sweet Potato Bowl
Italian Chicken Sweet Potato Bowl is a high protein dinner that’s filling, meal prep friendly, and loaded with Italian-inspired flavor.
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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
Calories: 665kcalCarbohydrates: 73gProtein: 56gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 116mgSodium: 858mgPotassium: 2022mgFiber: 13gSugar: 9gVitamin A: 17993IUVitamin C: 21mgCalcium: 270mgIron: 7mg
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