Mediterranean Sweet Potato Protein Bowl
Mediterranean Sweet Potato Protein Bowl is a high protein dinner with seasoned chicken, roasted sweet potatoes, fresh vegetables, and creamy lemon yogurt sauce.
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Equipment
Ingredients
For the Sweet Potato:
- 2 large sweet potatoes peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breast cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
For The Bowls:
- 1 cup chickpeas drained and rinsed
- 2 cups chopped romaine lettuce
- 1 cup cucumbers chopped
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- ½ cup reduced-fat crumbled feta cheese
- ¼ cup chopped fresh parsley
For the Lemon Garlic Yogurt Sauce:
- ¾ cup plain nonfat greek yogurt
- 2 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ¼ 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 on the prepared baking sheet. Add 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Toss the sweet potatoes until evenly coated. Arrange the sweet potatoes in a single layer.
- Roast for 12 to 15 minutes. Turn the sweet potatoes.
- Roast for another 12 to 15 minutes, or until tender and browned around the edges.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken, 1 teaspoon oregano, ½ teaspoon garlic powder, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
- Add 1 tablespoon lemon juice to the chicken. Stir to coat the chicken.
- Add the Greek yogurt, 2 tablespoons lemon juice, water, 1 teaspoon olive oil, ½ teaspoon garlic powder, dill, ¼ teaspoon salt, and ⅛ teaspoon black pepper to a small bowl. Whisk the sauce until smooth.
- Divide the romaine lettuce among 4 serving bowls. Add the roasted sweet potatoes, chicken, chickpeas, cucumber, tomatoes, and red onion.
- Sprinkle the feta cheese and parsley over each bowl. Drizzle the lemon garlic yogurt sauce over each serving.
Notes
Tips and Tricks
Give the sweet potatoes room - Spread the cubes across the baking sheet without crowding them. A little space helps the edges brown. Cut the chicken evenly - Keep the pieces close to the same size so they finish cooking at about the same time. Keep meal-prep ingredients separate - Store the lettuce and fresh vegetables away from the warm ingredients and sauce. This helps them stay crisp. Thin the sauce if needed - Greek yogurt varies in thickness. Add a small splash of water if the sauce is too thick to drizzle easily.Storing and Reheating
Store separately - Refrigerate the cooked chicken and sweet potatoes in airtight containers for up to 4 days. Keep the lettuce, vegetables, feta, and yogurt sauce in separate containers for the best texture. Reheat the chicken and sweet potatoes - Microwave one serving until heated through, or warm them in a skillet over medium-low heat. Assemble after reheating - Add the warm chicken and sweet potatoes to the cold vegetables, then finish with feta, parsley, and lemon garlic yogurt sauce.Nutrition
Calories: 575kcalCarbohydrates: 56gProtein: 52gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 121mgSodium: 1067mgPotassium: 1658mgFiber: 10gSugar: 14gVitamin A: 26896IUVitamin C: 28mgCalcium: 166mgIron: 4mg
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