Ingredients
- 1 lb Boneless Chicken (breast or thighs)
- 2 Medium Sweet Potatoes, peeled and cubed
- 2 tbsp Olive Oil
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- 1 Medium Onion, diced
- 2-3 Garlic cloves, minced
- 1 cup Chicken or Vegetable Broth
- 2 cups Fresh Spinach or Kale
- 1 Avocado, sliced (optional)
- 1 tsp Cumin
- 1 tsp Black Pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop sweet potatoes into 1-inch cubes, toss with olive oil, paprika, salt, and pepper, then roast for about 25-30 minutes until golden and tender.
- Season your chicken on both sides with salt, pepper, and garlic powder.
- Add a bit of olive oil to a skillet over medium heat and cook your chicken for about 6-7 minutes on each side, until it’s no longer pink and cooked through. Remove from heat, let it rest, then slice.
- In the same skillet, add more olive oil if needed, and sauté diced onions until translucent. Add minced garlic and cook until fragrant.
- In a large bowl or platter, layer your roasted sweet potatoes, sautéed aromatics, sliced chicken, and fresh greens. Drizzle with broth or dressing as desired.
- Top with sliced avocado and herbs, then enjoy!
Notes
Adjust seasonings to taste and don’t be afraid to experiment with your favorite spices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free