Chicken & Sweet Potato Bowl with Avocado Tomato Salad

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 2 tablespoons olive oil (extra virgin)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh lime juice
• 2 medium sweet potatoes (about 1 pound), peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the sweet potatoes: In a large bowl, combine cubed sweet potatoes with olive oil, chili powder, salt, and pepper. Toss until well coated.
3. Roast the sweet potatoes: Spread sweet potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through.
4. Cook the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through.
5. Prepare the avocado tomato salad: In a bowl, combine diced avocados, halved cherry tomatoes, red onion, cilantro, olive oil, lime juice, salt, and pepper. Mix gently.
6. Assemble the bowl: Serve roasted sweet potatoes and chicken in a bowl, topped with avocado tomato salad.

Nutrition