Taco Chicken Sweet Potato Bowl
Taco Chicken Sweet Potato Bowl is a high protein Tex-Mex dinner recipe with chicken breast, sweet potatoes, black beans, and creamy taco yogurt sauce.
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Equipment
Ingredients
Bowl:
- 1½ pounds boneless skinless chicken breast
- 2 medium sweet potatoes peeled and diced
- 1 tablespoon olive oil divided
- 1½ teaspoon taco seasoning mix divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 4 cups chopped romaine lettuce
- 1 cup black beans well drained and rinsed
- 1 cup corn drained
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- ¼ cup reduced-fat shredded Mexican cheese blend
- ¼ cup fresh chopped cilantro
- 1 lime cut into wedges
Creamy Taco Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon salsa
- 1 tablespoon lime juice
- 1 tablespoon water
- ½ teaspoon taco seasoning mix
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425 degrees F.
- Place the diced sweet potatoes on a large baking sheet.
- Drizzle the sweet potatoes with 2 teaspoons olive oil. Sprinkle the sweet potatoes with ½ teaspoon taco seasoning, smoked paprika, ¼ teaspoon salt, and black pepper. Toss the sweet potatoes until coated.
- Spread the sweet potatoes in a single layer.
- Bake the sweet potatoes for 22 to 25 minutes, or until tender and lightly browned.
- Pat the chicken dry with paper towels.
- Sprinkle the chicken with the remaining 1 teaspoon taco seasoning, garlic powder, and remaining ¼ teaspoon salt.
- Heat the remaining 1 teaspoon olive oil in a large skillet over medium heat.
- Add the chicken to the skillet. Cook the chicken for 6 to 7 minutes on the first side.
- Turn the chicken with tongs. Cook the chicken for 6 to 7 minutes on the second side, or until the internal temperature reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes. Dice or slice the chicken.
- In a small bowl, add the Greek yogurt, salsa, lime juice, water, ½ teaspoon taco seasoning, garlic powder, and ⅛ teaspoon salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls.
- Top each bowl with roasted sweet potatoes, taco chicken, black beans, corn, tomatoes, red bell pepper, red onion, shredded cheese, and cilantro.
- Drizzle each bowl with creamy taco yogurt sauce. Serve with lime wedges.
Notes
Tips and Tricks
Cut the sweet potatoes evenly - Keep the sweet potato pieces close in size. This helps them cook at the same rate. Use a thermometer for the chicken - An instant-read thermometer helps keep the chicken from overcooking. The chicken is done when it reaches 165 degrees F. Keep the sauce separate for meal prep - Store the creamy taco yogurt sauce in a small container. Add it right before serving so the lettuce stays crisp. Warm the beans and corn if preferred - The beans and corn can be served cold or warmed. Warm them if you want the bowl to feel more like a hot dinner. Add lime right before serving - Squeeze the lime over the bowl right before serving for the freshest taste.Nutrition
Calories: 594kcalCarbohydrates: 71gProtein: 56gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 114mgSodium: 756mgPotassium: 2168mgFiber: 14gSugar: 12gVitamin A: 21338IUVitamin C: 48mgCalcium: 246mgIron: 5mg
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