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Clean Eating Chicken Sweet Potato Bowl

Juicy spiced chicken, caramelized sweet potato cubes, and a bright avocado salsa come together in a satisfying clean eating bowl that feels fresh and filling.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 420 kcal

Equipment

  • 1 | Baking sheet | for roasting potatoes
  • 1 | Large skillet | for cooking chicken
  • 1 | Mixing bowl |
  • 1 | Sharp knife |
  • 1 | cutting board |

Ingredients
  

  • 1 | lb | boneless chicken breast | cut into bite-sized pieces
  • 2 | medium | sweet potatoes | peeled and cubed
  • 1 | large | avocado | diced
  • 1/2 | | red bell pepper | diced
  • 1 | tbsp | olive oil | divided
  • 1 | tsp | paprika |
  • 1 | tsp | garlic powder |
  • 1/2 | tsp | cumin |
  • 1/2 | tsp | salt |
  • 1/4 | tsp | black pepper |
  • 1/2 | | lime | juiced
  • | | fresh cilantro | optional

Instructions
 

  • Preheat oven to 425°F.
  • Toss sweet potato cubes with half the oil, paprika, salt, and pepper.
  • Spread on a baking sheet and roast 20–25 minutes until caramelized.
  • Season chicken pieces with remaining oil, garlic powder, cumin, salt, and pepper.
  • Cook chicken in a skillet over medium-high heat until golden and cooked through.
  • Dice avocado and red pepper; toss with lime juice and a pinch of salt.
  • Divide roasted potatoes and chicken between two bowls.
  • Top with avocado mixture, extra lime, and cilantro if desired.

Notes

Store cooked chicken and potatoes separately in the fridge up to 3 days.
Add avocado only when serving to keep it fresh.
Reheat components gently before assembling the bowl.