A flavorful bowl featuring grilled chicken, roasted sweet potatoes, avocado, fresh greens, and a hot honey drizzle.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon salt
06 - 0.25 teaspoon black pepper
→ Vegetables & Greens
07 - 2 medium sweet potatoes, peeled and cubed (approximately 1.1 lbs)
08 - 1 tablespoon olive oil
09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon salt
11 - 1 large avocado, sliced
12 - 4 cups mixed salad greens (arugula, spinach, baby kale)
13 - 0.5 small red onion, thinly sliced
14 - 0.5 cup cherry tomatoes, halved
→ Hot Honey
15 - 0.25 cup honey
16 - 1 to 2 teaspoons hot sauce (such as Sriracha)
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 - Preheat the oven to 400°F.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, ground cumin, and 0.5 teaspoon salt. Spread evenly on a baking sheet and roast for 25 to 30 minutes, turning once halfway through, until tender and golden brown.
03 - Brush chicken breasts with 1 tablespoon olive oil and season evenly with smoked paprika, garlic powder, 0.5 teaspoon salt, and black pepper.
04 - Grill or pan-sear chicken over medium-high heat for 6 to 7 minutes per side until fully cooked. Allow chicken to rest for 5 minutes before slicing.
05 - In a small bowl, combine honey, hot sauce, and red pepper flakes to create the hot honey drizzle. Set aside.
06 - Divide mixed greens evenly among four bowls. Top each with roasted sweet potatoes, sliced chicken, avocado slices, red onion, and cherry tomatoes.
07 - Drizzle each bowl with prepared hot honey, then garnish with toasted pumpkin seeds, fresh herbs, and lime wedges.
08 - Serve immediately while components are fresh and warm.
