Crispy Chicken and Roasted Sweet Potato Bowl
A satisfying bowl filled with crispy chicken breast, roasted sweet potatoes, and steamed broccoli, drizzled with balsamic vinegar and topped with creamy fat-free Greek yogurt. Perfectly seasoned and nutrient-packed, this one-bowl meal is both filling and flavorful.
Servings 1
Ingredients
- Boneless Skinless Chicken Breast
- 1 Small Sweet Potato (Peeled and Cubed)
- 1 Cup Broccoli Florets
- 1 Tbl Olive Oil
- 1/2 Tsp Each Garlic Powder and Paprika
- Salt/Pepper to Taste
- 1 Tbl Balsamic Vinegar (For Drizzling)
- 1 Tbl Fat Free Plain Greek Yogurt (For Topping)
- Balsamic Glaze, Optional
Instructions
- Preheat oven to 400°F. Toss sweet potato cubes with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on a baking sheet. Roast sweet potatoes in the oven for 20-25 minutes, flipping halfway through, until tender and crispy.
- While the sweet potatoes roast, season the chicken breast with salt, pepper, and a little paprika. Spray a non-stick skillet with cooking spray and cook the chicken over medium heat for 6-7 minutes on each side until golden and cooked through. Let rest before slicing.
- Steam the broccoli florets until tender, about 5-7 minutes. To assemble the bowl: Add roasted sweet potatoes, steamed broccoli, and sliced crispy chicken to a bowl. Drizzle with balsamic vinegar or glaze and top with a dollop of fat-free Greek yogurt. Garnish with fresh parsley and serve.
- This makes 1 serving. This is 5 WW Points. Enjoy!