Paleo Mexican Sweet Potato & Chicken Bowl

Mexican · 35 min · Chicken · gluten-free, dairy-free, high-protein, paleo

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Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 large sweet potatoes
• 2 bell peppers (red, yellow, or orange)
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 lime

Method

1. Preheat oven to 400°F (200°C).
2. Peel and cube sweet potatoes; toss with 1 tbsp olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
3. While sweet potatoes roast, season chicken breasts with salt, pepper, and a little cumin. Heat 1 tbsp olive oil in a skillet over medium heat and cook chicken until browned and cooked through, about 6-7 minutes per side. Let rest, then slice thinly.
4. Dice the bell peppers. In the same skillet, sauté peppers with a little olive oil until softened, about 5 minutes.
5. Squeeze lime over the cooked chicken and peppers. Assemble bowls by dividing roasted sweet potatoes, sliced chicken, and sautéed peppers evenly among four bowls.
6. Optionally, garnish with fresh cilantro or avocado slices if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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