Nashville Hot Chicken Sweet Potato Bowl
Nashville Hot Chicken Sweet Potato Bowl is an easy high protein dinner with bold Southern-inspired flavor perfect for Fall.
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ 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
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Nashville Hot Sauce:
- 1 tablespoon olive oil
- 1 tablespoon hot sauce
- 1 tablespoon honey
- 1 teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon brown sugar
- ¼ teaspoon salt
For the Bowls:
- 2 cups shredded green cabbage
- 1 cup cherry tomatoes halved
- ½ cup dill pickles sliced
- ¼ cup red onion thinly sliced
- 2 green onions thinly sliced
For the Yogurt Ranch Drizzle:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon low-fat milk
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 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 in a large mixing bowl. Add the olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Bake for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Place the chicken in a large mixing bowl. Add the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat.
- Place a large skillet over medium-high heat.
- Add the chicken to the skillet. Cook for 7 to 9 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Add the olive oil, hot sauce, honey, cayenne pepper, smoked paprika, garlic powder, brown sugar, and salt to a small bowl. Whisk until blended.
- Pour the Nashville hot sauce over the cooked chicken. Toss until the chicken is evenly coated.
- Add the Greek yogurt, milk, lemon juice, dill, garlic powder, onion powder, salt, and black pepper to a small bowl. Whisk until smooth.
- Divide the roasted sweet potatoes among 4 bowls. Add the Nashville hot chicken, shredded cabbage, cherry tomatoes, pickles, and red onion.
- Drizzle each bowl with the yogurt ranch sauce. Sprinkle with the sliced green onions.
Notes
Tips and Tricks
Adjust the cayenne - One teaspoon gives the sauce noticeable heat. Reduce it if a milder Nashville hot chicken bowl is preferred. Give the sweet potatoes space - Keep the cubes in a single layer with a little room between them so the edges can brown. Cut the chicken evenly - Similar-size pieces cook at roughly the same rate and are less likely to dry out. Add the hot sauce after cooking - Coating the chicken once it is fully cooked keeps the honey in the sauce from burning in the skillet.Storing and Reheating
Store separately when possible - Refrigerate the chicken and sweet potatoes in airtight containers for up to 3 to 4 days. Keep the vegetables, pickles, and yogurt ranch separate so they stay crisp and fresh. Reheat the chicken and sweet potatoes - Warm them in the microwave until heated through, then add the cold vegetables and ranch drizzle. Store the yogurt ranch - Keep the drizzle covered in the refrigerator and stir before serving.Nutrition
Calories: 485kcalCarbohydrates: 36gProtein: 42gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 110mgSodium: 1243mgPotassium: 1319mgFiber: 6gSugar: 14gVitamin A: 17122IUVitamin C: 33mgCalcium: 125mgIron: 2mg
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