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Roasted Chicken and Sweet Potato Bowls for Two: A Nutrient-Packed Meal

Roasted Chicken and Sweet Potato Bowls for Two
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Some meals feel like a warm hug in a bowl—this is one of them. I first made it on a quiet fall evening, and it quickly became a favorite. With tender roasted chicken, caramelized sweet potatoes, and a simple seasoning blend, it’s a down-to-earth dish that’s big on flavor and just right for sharing. Whether it’s a date night or a calm dinner for two, this bowl brings comfort home.

Ingredients

Scale

  • 2 boneless, skinless chicken breasts

  • 1 large sweet potato, peeled and cubed

  • 1 tbsp olive oil

  • 1/2 tsp paprika

  • 1/2 tsp garlic powder

  • Salt & pepper, to taste

  • 1 cup baby spinach or kale

  • Optional: avocado slices, feta cheese, or a drizzle of lemon-tahini dressing

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Toss sweet potato cubes with half the olive oil, paprika, salt, and pepper. Spread on the baking sheet.

  3. Rub chicken with remaining oil, garlic powder, salt, and pepper. Place next to the potatoes.

  4. Roast for 25–30 minutes, flipping once, until chicken is cooked through (165°F) and potatoes are tender.

  5. Let chicken rest 5 minutes, then slice.

  6. Divide spinach or kale between two bowls. Top with sweet potatoes, chicken, and any extras you like.

Notes

  • Add a splash of balsamic or a simple vinaigrette for a fresh finish.

  • Swap spinach with arugula or spring mix for a peppery bite.

Nutrition

Find it online: https://recipes.gernarb.com/roasted-chicken-and-sweet-potato-bowls-for-two-a-nutrient-packed-meal/