Tex-Mex Chicken Sweet Potato Bowl
High Protein Tex-Mex Chicken Sweet Potato Bowl with chicken breast, sweet potatoes, black beans, corn, romaine, and creamy yogurt salsa sauce.
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Equipment
Ingredients
- 1½ pounds boneless skinless chicken breast
- 2 medium sweet potatoes peeled and diced
- 1½ teaspoon chili powder divided
- 1 tablespoon olive oil divided
- 1 teaspoon garlic powder divided
- 1 teaspoon ground cumin divided
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 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
- 2 tablespoon fresh chopped cilantro
- 1 lime cut into wedges
Creamy Tex-Mex Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 3 tablespoon salsa
- 1 tablespoon lime juice
- 1 tablespoon water
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cumin
- 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 with sweet potatoes with ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon cumin, smoked paprika, ¼ teaspoon salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Bake the sweet potatoes for 22 to 25 minutes, or until tender and lightly browned.
- While the sweet potatoes bake, pat the chicken dry with paper towels.
- Sprinkle the chicken with the remaining 1 teaspoon chili powder, remaining ½ teaspoon garlic powder, remaining ½ teaspoon cumin, onion powder, and remaining ¼ teaspoon salt.
- In a large skillet over medium heat, add the remaining 1 teaspoon olive oil and the chicken. Cook 6 to 7 minutes per 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, chili powder, garlic powder, cumin, and salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls. Top each bowl with roasted sweet potatoes, chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, and cilantro.
- Drizzle each bowl with the creamy Tex-Mex yogurt sauce. Serve with lime wedges.
Notes
Tips and Tricks
Cut the sweet potatoes small - Smaller pieces cook faster and brown better on the baking sheet. Use the same size pieces - Try to dice the sweet potatoes close to the same size so they finish cooking at the same time. Thin the sauce if needed - Add a little more water if the yogurt sauce is too thick to drizzle. Keep toppings separate for meal prep - Store lettuce, tomatoes, onion, cheese, and cilantro away from the warm ingredients until serving.Storing and Reheating
Store in the Refrigerator - Store the chicken, sweet potatoes, beans, corn, and sauce in airtight containers in the refrigerator for up to 4 days. Keep the romaine lettuce and fresh toppings separate. Reheat in Microwave - Place the chicken, sweet potatoes, beans, and corn in a microwave-safe bowl. Heat in 30-second intervals until warm. Reheat on Stovetop - Place the chicken, sweet potatoes, beans, and corn in a skillet over low heat. Warm until heated through, stirring as needed.Nutrition
Calories: 602kcalCarbohydrates: 72gProtein: 56gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 114mgSodium: 796mgPotassium: 2210mgFiber: 15gSugar: 12gVitamin A: 21602IUVitamin C: 48mgCalcium: 256mgIron: 6mg
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