Paleo Mexican Sweet Potato & Chicken Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 35 min · Chicken · gluten-free, dairy-free, high-protein
428 cal
35g protein
45g carbs
12g fat
per serving · estimated
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 large sweet potatoes
- 1 bell peppers (red, yellow, or orange)
- 1 1/2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 lime
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C).
- 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.
- 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.
- Dice the bell peppers. In the same skillet, sauté peppers with a little olive oil until softened, about 5 minutes.
- Squeeze lime over the cooked chicken and peppers. Assemble bowls by dividing roasted sweet potatoes, sliced chicken, and sautéed peppers evenly among four bowls.
- 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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