Description
A delicious and nutrient dense recipe for brown rice bowls topped with roasted chicken breast, roasted sweet potatoes, massaged kale, crumbled feta cheese, avocado, and a creamy chipotle sauce.
Ingredients
2 tbsp. Avocado Oil
1 medium Sweet Potato peeled and cut into 1/2” pieces
8 oz. Chicken Breast cut into bite-sized pieces
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt
1/2 tsp. Chili Powder
1/4 tsp. Ground Cumin
1/4 tsp. Cayenne Pepper
1/8 tsp. Ground Cinnamon
2 packed cups Kale Leaves
2 tsp. Olive Oil
1 tsp. fresh Lemon Juice or Lime Juice
pinch of Salt
1/4 cup plain Greek Yogurt
2 tbsp. Mayonnaise
1 tbsp. Chipotle Sauce or 1 tsp. chopped Chipotle in Adobo
1 tsp. fresh Lemon Juice or Lime Juice
1/2 tsp. Agave Syrup or Honey
1/2 tsp. Kosher Salt or Sea Salt
2 cups cooked Brown Rice or White Rice
1/4 cup crumbled Feta Cheese
1 medium Avocado sliced or diced
chopped Green Onions optional
Instructions
1. Roast chicken and sweet potatoes with oil and seasonings until tender.
2. Massage kale with oil, citrus, and salt.
3. Whisk yogurt, mayonnaise, chipotle, citrus, sweetener, and salt to make sauce.
4. Assemble bowls with rice, chicken, sweet potatoes, kale, avocado, and feta.
5. Drizzle with chipotle sauce and garnish with green onions.
Notes
Add avocado only before serving for best texture.
Store components separately for meal prep.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting
- Cuisine: American