Jalapeño Popper Chicken Sweet Potato Bowl
Jalapeño Popper Chicken Sweet Potato Bowl is a high protein dinner with 49 grams of protein, roasted sweet potatoes, and creamy, spicy chicken.
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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 garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Jalapeno Popper Chicken:
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 medium jalapeno peppers seeded and finely diced
- 2 cloves garlic minced
- 4 ounces reduced-fat cream cheese softened
- ½ cup low-fat cottage cheese
- ¼ cup plain nonfat greek yogurt
- ½ cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoon sliced green onions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the sweet potatoes in a medium bowl and add 2 teaspoons olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the chicken, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until browned and the chicken reaches 165°F.
- Reduce the heat to medium-low. Add the jalapeño and minced garlic and cook for 1 to 2 minutes, stirring frequently.
- Stir the cream cheese, cottage cheese, and Greek yogurt together in a small bowl until blended.
- Add the cream cheese mixture to the skillet and stir gently until warmed through and the chicken is coated.
- Add the cheddar cheese and stir until melted.
- Divide the roasted sweet potatoes evenly among 4 bowls.
- Spoon the jalapeño popper chicken over the sweet potatoes and top with sliced green onions.
Notes
Tips and Tricks
Cut evenly - Keep the sweet potato cubes close to ½ inch so they roast at about the same rate. Control the spice - Most of the jalapeño's heat is concentrated around the seeds and inner membrane. Remove both for a milder bowl. Keep the heat low for the sauce - Once you add the cream cheese mixture, medium-low heat is enough. High heat can make the dairy-based sauce separate. Smooth out the cottage cheese - Blend it before adding it to the cream cheese mixture if you don't want visible curds in the finished sauce.Storing and Reheating
Refrigerator - Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezer - The cooked chicken and sweet potatoes can be frozen, but the dairy-based sauce may change texture after thawing. Refrigerating is the better option for this recipe. Microwave - Reheat individual portions in short intervals until the chicken and sweet potatoes are hot, stirring gently between intervals. Skillet - Reheat the chicken over low heat, stirring occasionally. Add a small spoonful of Greek yogurt after reheating if the sauce needs to be creamier.Nutrition
Calories: 469kcalCarbohydrates: 29gProtein: 49gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 140mgSodium: 865mgPotassium: 1181mgFiber: 4gSugar: 8gVitamin A: 16707IUVitamin C: 10mgCalcium: 224mgIron: 2mg
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