Ingredients
Scale
- 8 oz. chicken breast
- 1 medium sweet potato
- 2 cups kale leaves
- 2 tbsp. avocado oil
- 1/4 cup plain Greek yogurt
- 2 tbsp. mayonnaise
- 1 tbsp. chipotle sauce
- Cooked brown rice (or white rice)
- Slices of avocado
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with half the avocado oil and seasoning mix (garlic powder, onion powder, salt, chili powder, cumin, cayenne pepper, cinnamon). Roast on a baking sheet for 10 minutes.
- Add chicken pieces tossed in remaining oil and seasoning to the sweet potatoes; roast for another 15 minutes until chicken reaches an internal temperature of 165°F.
- Massage kale with olive oil, lemon juice, and salt until tender.
- Mix Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt for the sauce.
- Assemble bowls: layer cooked rice, roasted chicken and sweet potatoes, massaged kale, avocado slices, feta cheese (optional), and drizzle with chipotle sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 40g
- Cholesterol: 90mg