Ingredients
For the Chicken
1 chicken breast, grilled and chopped
For the Vegetables
1 small sweet potato, cut into wedges
1 cup broccoli florets
For Assembly
1 ripe avocado, sliced
1 tablespoon olive oil
1 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Optional Toppings
Squeeze of lime or lemon
Pinch of chili flakes or garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the sweet potato wedges and broccoli florets with olive oil, smoked paprika, salt, and black pepper.
- Spread the vegetables evenly on the baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized.
- While the vegetables roast, grill the chicken breast over medium heat for 5 to 7 minutes per side, or until fully cooked (internal temperature of 165°F / 74°C). Let rest for 5 minutes, then chop into bite-sized pieces.
- Assemble the bowl by placing the roasted vegetables in a serving bowl. Top with grilled chicken and sliced avocado.
- Finish with a squeeze of lime or lemon and a sprinkle of chili flakes or garlic powder if desired. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 480 kcal per serving