Spiced Chicken Sweet Potato Bowl

Force of Nature
Spiced Chicken Sweet Potato Bowl

This time, our buddy Morgan from @crybabyculinary is here to save you from another week of boring, flavorless chicken.

Spiced Force of Nature Chicken Breast, crispy smashed sweet potatoes, avocado, pico de gallo, parmesan, and a cilantro lime crema you'll want to put on everything.
Our chicken breasts are currently sold out, but our chicken thighs make a great swap. Want to try the breasts when they’re back? Sign up for restock notifications on the product page to be among the first to know.

Easy, packed with flavor, great for feeding the whole family, and even better for leftovers.

Your weeknight chicken routine just got a whole lot better.

Serves 4

Ingredients

SPICED CHICKEN

ROASTED SWEET POTATOES & TOPPINGS

  • 4 sweet potatoes, halved lengthwise
  • 1/4 cup freshly shaved Parmesan
  • 1 large avocado, thinly sliced
  • 1/4 cup pico de gallo
  • 1/4 cup fresh cilantro, chopped
  • Extra virgin olive oil
  • Salt and freshly cracked black pepper, to taste
  • Lime wedges, optional

CILANTRO LIME CREMA

  • 1/2 cup Greek yogurt
  • 1/4 cup sour cream, plus more if needed
  • Juice of 1 lime
  • 2 tbsp garlic powder
  • 1/4 cup extra virgin olive oil
  • 1 jalapeño, seeded
  • 1 bunch cilantro, stems and all
  • Salt, to taste

Instructions

Preheat the oven to 420°F. Cut the sweet potatoes in half lengthwise, drizzle with olive oil, and season with salt and pepper. Place them cut-side down on a parchment-lined sheet pan and roast for 30 to 40 minutes, or until completely fork-tender.

While the sweet potatoes roast, make the cilantro lime crema. Add the Greek yogurt, sour cream, lime juice, garlic powder, olive oil, jalapeño, cilantro, and salt to a blender. Blend until smooth. If the crema is too thin, blend in a little more sour cream until it reaches your desired consistency. Set aside.

Remove the Force of Nature Chicken Breast from the packaging and pat dry with a paper towel. Add the chicken to a bowl and season with cumin, garlic powder, onion powder, smoked paprika, and salt. Toss until evenly coated.

Heat a drizzle of olive oil in a pan over medium-high heat. Add the chicken and cook for 2 to 3 minutes, or until the first side develops a beautiful crust. Flip the chicken and lower the heat to medium-low. Add the butter and garlic cloves and baste the chicken with the melted garlic butter as it finishes cooking. Cook until the thickest part of the chicken reaches 165°F, then remove from the heat and let it rest for 5 minutes before slicing.

Time to plate! Add the roasted sweet potatoes to a bowl or serving platter and smash them with a fork to create an even layer. Shave Parmesan over the sweet potatoes, then top with the sliced chicken, avocado, and pico de gallo.

Finish with a generous drizzle of cilantro lime crema, chopped cilantro, and a squeeze of fresh lime if you're feeling it.

Serve it up family style or save the leftovers for tomorrow. Enjoy!

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Morgan's Cooking Tips

Get those sweet potatoes really tender. You want them soft enough to easily smash with a fork. Putting them cut-side down also gives you some beautiful caramelization while they roast.

Don't be afraid of seasoning your chicken. This recipe exists because we're done with boring chicken. Make sure every piece gets evenly coated with those spices before it hits the pan.

Use a meat thermometer. It's the easiest way to know when your chicken is safely cooked without unnecessarily drying it out. Aim for 165°F in the thickest part.

Make extra crema. Seriously. It's great on tacos, eggs, roasted vegetables, sandwiches, or pretty much anything else you're eating this week.

Serve it family style. Spread the smashed sweet potatoes across a big platter, layer everything on top, and drop the whole thing in the middle of the table. Easy, beautiful, and everyone can dig in.

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