Looking for a nutritious and satisfying meal that’s both easy to prepare and full of flavor? Chicken and Sweet Potato Bowls for Two are a perfect choice! These bowls feature tender chicken breast, roasted sweet potatoes, and a vibrant mix of fresh veggies, all drizzled with a delicious sauce that ties everything together. Whether you're cooking for a cozy dinner for two or prepping a healthy meal, this dish is sure to become a favorite!

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Why You’ll Love This Recipe

✔️ Quick & Easy – Ready in just 30 minutes!
✔️ Balanced & Nutritious – Packed with protein, fiber, and vitamins.
✔️ Customizable – You can adjust the veggies and seasonings to suit your taste.
✔️ Perfect for Meal Prep – Ideal for lunches or dinners throughout the week.
✔️ Flavorful & Filling – A hearty meal that will leave you feeling satisfied.

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Ingredients (Serves 2)

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper, to taste

For the Sweet Potatoes

• 2 medium sweet potatoes, peeled and cut into cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder
• Salt and pepper, to taste

For the Veggies

• 1 cup broccoli florets
• ½ cup red bell pepper, sliced
• ½ red onion, sliced

For the Sauce (Optional)

• 2 tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 2 tablespoon water
• Salt and pepper, to taste

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How to Make Chicken and Sweet Potato Bowls for Two

Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, cinnamon, chili powder, salt, and pepper until well-coated.
3. Spread the sweet potatoes on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until golden and tender.

Step 2: Cook the Chicken

1. While the sweet potatoes are roasting, heat olive oil in a skillet over medium-high heat.
2. Season the chicken breasts with garlic powder, smoked paprika, dried thyme, salt, and pepper on both sides.
3. Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
4. Once cooked, remove from heat and let the chicken rest for a few minutes before slicing it into strips.

Step 3: Prepare the Veggies

1. While the chicken cooks, steam or sauté the broccoli, red bell pepper, and red onion until tender, about 5-7 minutes. You can steam the veggies in a pot with a lid or sauté them in a bit of olive oil.

Step 4: Make the Sauce (Optional)

1. In a small bowl, whisk together tahini, lemon juice, honey, and water until smooth.
2. Season with salt and pepper to taste. Add more water if you prefer a thinner consistency.

Step 5: Assemble the Bowls

1. Divide the roasted sweet potatoes and vegetables evenly between two bowls.
2. Add the sliced chicken on top.
3. Drizzle the tahini sauce over the top (if using).
4. Serve immediately and enjoy your flavorful and healthy chicken and sweet potato bowls!

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Nutritional Information (Per Serving, Approximate)

• Calories: 480 kcal
• Protein: 38g
• Carbs: 45g
• Fats: 18g
• Fiber: 7g

(Nutritional values may vary based on ingredients used.)

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Tips & Variations

✅ Add Extra Veggies – Feel free to add more veggies like spinach, kale, or zucchini for extra nutrients.
✅ Make it Spicy – Drizzle with some sriracha or sprinkle red pepper flakes for added heat.
✅ Gluten-Free Option – This dish is naturally gluten-free, so it's perfect for those with dietary restrictions.
✅ Use Bone-In Chicken – You can use bone-in chicken thighs for a richer flavor and juicier meat.

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Storage & Reheating Tips

• Refrigerate: Store any leftover chicken, sweet potatoes, and veggies in airtight containers in the fridge for up to 3 days.
• Reheat: To reheat, place the chicken and sweet potatoes in the microwave or a skillet. For best results, reheat the chicken in a skillet to retain its crispy exterior.