A vibrant bowl with grilled chicken, roasted sweet potatoes, avocado, fresh greens, and a sweet-spicy honey drizzle.
# Ingredients:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 17.6 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Vegetables & Greens
07 - 2 medium sweet potatoes, peeled and cubed (approximately 17.6 oz)
08 - 1 tablespoon olive oil
09 - 1 teaspoon ground cumin
10 - ½ teaspoon salt
11 - 1 large avocado, sliced
12 - 4 cups mixed salad greens (arugula, spinach, baby kale)
13 - ½ small red onion, thinly sliced
14 - ½ cup cherry tomatoes, halved
→ Hot Honey
15 - ¼ cup honey
16 - 1 to 2 teaspoons hot sauce (Sriracha or preferred chili sauce)
17 - Pinch of red pepper flakes (optional)
→ Garnishes
18 - 2 tablespoons toasted pumpkin seeds (pepitas)
19 - 2 tablespoons fresh cilantro or parsley, chopped
20 - Lime wedges for serving
# Directions:
01 - Set the oven to 400°F and prepare for roasting.
02 - Toss cubed sweet potatoes with olive oil, ground cumin, and salt. Spread evenly on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and golden.
03 - Brush chicken breasts with olive oil and season evenly with smoked paprika, garlic powder, salt, and black pepper.
04 - Grill or pan-sear the chicken over medium-high heat for 6 to 7 minutes per side until thoroughly cooked. Let rest for 5 minutes before slicing.
05 - Combine honey, hot sauce, and red pepper flakes in a small bowl. Mix well and set aside.
06 - Divide mixed greens evenly among four bowls. Top each with roasted sweet potatoes, sliced chicken, avocado, red onion, and halved cherry tomatoes.
07 - Drizzle each bowl with hot honey and garnish with toasted pumpkin seeds, fresh herbs, and lime wedges.
08 - Serve immediately for optimal freshness.