Salsa Chicken Sweet Potato Bowl
Salsa Chicken Sweet Potato Bowl is a healthy, high protein dinner with Mexican-inspired flavors. Great for easy weeknight meals and meal prep.
Equipment
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
For the Salsa Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup chunky salsa
- 1 tablespoon fresh lime juice
For the Bowls:
- 1 cup black beans drained and rinsed
- 1 cup frozen corn thawed
- 1 cup shredded romaine lettuce
- ½ cup shredded reduced-fat Mexican blend cheese
- ¼ cup chopped fresh cilantro
- 4 tablespoon plain nonfat greek yogurt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Toss until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken and season with 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until browned and the chicken reaches an internal temperature of 165°F.
- Reduce the heat to medium. Add the salsa and stir to coat the chicken.
- Cook for 2 to 3 minutes, until the salsa is heated through and slightly thickened.
- Stir in the fresh lime juice.
- Divide the roasted sweet potatoes evenly among 4 serving bowls.
- Add the salsa chicken, black beans, corn, and shredded romaine lettuce to each bowl.
- Top each serving with shredded Mexican blend cheese, fresh cilantro, and 1 tablespoon Greek yogurt. Serve immediately.
Notes
Tips and Tricks
Choose Your Salsa – Chunky salsa gives the chicken more texture. Mild, medium, or hot varieties all work, so choose your favorite. Keep the Sweet Potatoes Even – Cutting the potatoes into similar-sized cubes helps them roast evenly, so you don't end up with some pieces too soft and others still firm. Give the Potatoes Room – Avoid overcrowding the baking sheet. Use two baking sheets if needed so the potatoes brown instead of steaming. Change the Toppings – Diced avocado, sliced jalapeños, chopped tomatoes, or green onions are delicious additions. Keep in mind that extra toppings can change the nutrition information. Use Your Favorite Salsa – A thicker salsa helps coat the chicken without making the bowls too watery.Storing and Reheating
Refrigerating – Store the cooked chicken, sweet potatoes, beans, and corn in airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate within 2 hours of cooking. Keep Toppings Separate – Store the lettuce, cilantro, Greek yogurt, and other cold toppings separately to keep them fresh. Reheating – Place the cooked ingredients in a microwave-safe bowl and heat until they reach 165°F, stirring partway through. Add the cold toppings after reheating. Freezing – Freeze the cooked salsa chicken and roasted sweet potatoes in freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Prepare the fresh toppings when ready to serve.Nutrition
Calories: 720kcalCarbohydrates: 93gProtein: 58gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 118mgSodium: 1318mgPotassium: 2504mgFiber: 17gSugar: 14gVitamin A: 33840IUVitamin C: 14mgCalcium: 347mgIron: 6mg
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