Ingredients
Scale
- 1 boneless chicken breast
- 1 medium sweet potato
- 1 cup asparagus spears
- Cucumber slices
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 tsp olive oil (for veggies)
Instructions
- Preheat your oven to 400°F (200°C). Place halved sweet potatoes on a baking sheet cut side up, season with olive oil, salt, and pepper, then roast for 30-35 minutes until tender.
- Rub the chicken breast with olive oil, garlic powder, paprika, salt, and pepper. Grill on medium-high heat for approximately 5-6 minutes per side or until fully cooked. Slice thinly.
- For the vegetables, sauté asparagus spears and cucumber slices in olive oil during the last 10 minutes of sweet potato roasting until tender-crisp.
- Assemble your bowl by layering grilled chicken, roasted sweet potato halves, asparagus, and cucumber slices. Garnish with fresh chives if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 380
- Sugar: 8g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Feel free to substitute turkey or beef for the chicken based on your preference. Add extra toppings like avocado slices or pumpkin seeds for added texture and flavor.