Grilled chicken with roasted sweet potatoes, avocado, fresh greens, and a sweet-spicy honey drizzle in a colorful bowl.
# Ingredient list:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (1.1 lbs)
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp salt
06 - ¼ tsp black pepper
→ Vegetables & Greens
07 - 2 medium sweet potatoes, peeled and cubed (1.1 lbs)
08 - 1 tbsp olive oil
09 - 1 tsp ground cumin
10 - ½ tsp salt
11 - 1 large avocado, sliced
12 - 4 cups mixed salad greens (arugula, spinach, baby kale)
13 - ½ small red onion, thinly sliced
14 - ½ cup cherry tomatoes, halved
→ Hot Honey
15 - ¼ cup honey
16 - 1–2 tsp hot sauce (e.g., Sriracha)
17 - Pinch of red pepper flakes (optional)
→ Garnishes
18 - 2 tbsp toasted pumpkin seeds (pepitas)
19 - 2 tbsp fresh cilantro or parsley, chopped
20 - Lime wedges, for serving
# Cooking steps:
01 - Preheat the oven to 400°F.
02 - Toss cubed sweet potatoes with olive oil, ground cumin, and salt. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway through, until tender and golden.
03 - Brush chicken breasts with olive oil and season with smoked paprika, garlic powder, salt, and black pepper.
04 - Grill or pan-sear chicken over medium-high heat for 6–7 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
05 - Combine honey, hot sauce, and red pepper flakes in a small bowl and mix well. Set aside.
06 - Divide salad greens into four bowls. Top with roasted sweet potatoes, sliced chicken, avocado, red onion, and cherry tomatoes.
07 - Drizzle hot honey over each bowl, then garnish with toasted pumpkin seeds, fresh herbs, and lime wedges.
08 - Serve immediately while fresh and warm.
