Ingredients
- Chicken breasts: 2, about 6 oz each
- Sweet potatoes: 2 medium, peeled and cubed
- Olive oil: 2 tablespoons
- Chili powder: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Black beans: 1 (15-ounce) can, rinsed and drained
- Corn: 1 cup, frozen or fresh
- Avocado: 1, pitted and diced
Instructions
- Step 1: Preheat grill to medium-high heat. Toss sweet potatoes with 1 tablespoon olive oil, chili powder, and garlic powder. Spread sweet potatoes on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 2: While sweet potatoes are roasting, brush chicken breasts with the remaining olive oil and season with salt and pepper.
- Step 3: Grill chicken breasts for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing or shredding.
- Step 4: In a large bowl, combine roasted sweet potatoes, black beans, and corn.
- Step 5: Divide the sweet potato mixture into two bowls. Top each bowl with sliced or shredded grilled chicken and diced avocado. Serve immediately.
Notes
- Store leftover chicken and sweet potato mixture separately in airtight containers for up to 3 days to prevent sogginess.
- For best flavor, reheat the chicken and sweet potato mixture separately, then combine and top with fresh avocado just before serving.
- Try adding a dollop of plain Greek yogurt or a squeeze of lime juice for extra tang and creaminess.
- To ensure evenly cooked chicken, flatten thicker chicken breasts slightly before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American