Description
A colourful, satisfying bowl featuring tender honey garlic chicken, crispy roasted sweet potatoes, fluffy rice or quinoa, fresh avocado salsa, and creamy herbed yogurt. Sweet, savoury, fresh, and creamy flavours come together for a balanced and comforting meal.
Ingredients
For the Honey Garlic Chicken
1 1/2 lb (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tbsp olive oil
3 garlic cloves, minced
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh lemon juice
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the Crispy Sweet Potatoes
2 large sweet potatoes (about 700 g), peeled and cut into bite-sized cubes
2 tbsp olive oil
1 tbsp cornstarch
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Avocado Salsa
2 ripe avocados, diced
1 cup (150 g) cherry tomatoes, quartered
1/4 small red onion, finely diced
2 tbsp fresh cilantro or parsley, chopped
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp black pepper
For the Herbed Yogurt
1/2 cup (120 g) Greek yogurt
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
1 small garlic clove, finely minced
1 tbsp olive oil
Pinch of salt
For Serving
3 cups (450 g) cooked rice or quinoa
2 tbsp chopped fresh parsley or cilantro
1 tbsp sesame seeds, optional
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Place the sweet potato cubes in a large bowl. Add olive oil, cornstarch, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly until evenly coated.
3. Spread the sweet potatoes across the prepared baking sheet in a single layer, leaving space between the pieces. Roast for 30–35 minutes, turning halfway through, until golden and crispy around the edges and tender in the centre.
4. While the sweet potatoes are roasting, place the chicken pieces in a large bowl. Add olive oil, minced garlic, honey, soy sauce, lemon juice, smoked paprika, oregano, salt, and black pepper. Toss well until evenly coated.
5. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden on the outside and cooked through. The chicken should reach an internal temperature of 165°F (74°C). Let it rest briefly.
6. Prepare the avocado salsa by combining diced avocado, cherry tomatoes, red onion, cilantro or parsley, lime juice, salt, and black pepper. Gently toss without mashing the avocado.
7. Make the herbed yogurt by combining Greek yogurt, lemon juice, parsley, dill, mint, minced garlic, olive oil, and a pinch of salt. Stir until smooth and creamy. Add a small splash of water if a thinner consistency is desired.
8. Divide the cooked rice or quinoa evenly between four serving bowls and spread it across the bottom.
9. Arrange the crispy roasted sweet potatoes over one side of each bowl.
10. Spoon the honey garlic chicken alongside the sweet potatoes. Spoon any flavorful juices remaining in the skillet over the chicken if desired.
11. Add the fresh avocado salsa to each bowl, keeping it separate from the hot ingredients as much as possible.
12. Drizzle or spoon the herbed yogurt over the chicken and roasted vegetables.
13. Garnish with chopped fresh parsley or cilantro and optional sesame seeds.
14. Serve immediately while the chicken is warm and the sweet potatoes are crispy.
Notes
Give the sweet potatoes plenty of space on the baking sheet so they roast rather than steam. A light coating of cornstarch helps the sweet potatoes develop a crispier exterior. Cut the chicken into similar-sized pieces so they cook evenly. Do not overcook the chicken; remove it from the heat once it reaches 165°F (74°C) in the centre. Prepare the avocado salsa shortly before serving to keep the avocado fresh and bright. Add a little water to the herbed yogurt if you want a thinner sauce that is easier to drizzle. The chicken, sweet potatoes, rice or quinoa, and herbed yogurt can be prepared ahead of time. Store the avocado salsa separately and add it shortly before serving. Chicken thighs can be used instead of chicken breasts and tend to stay particularly juicy. Quinoa, brown rice, couscous, bulgur, or another cooked grain can replace the rice. Try adding sliced cucumber, roasted corn, black beans, pickled red onions, or fresh greens. Serve with additional lime wedges or fresh herbs for extra brightness. Parsley can be used instead of cilantro in the avocado salsa and as a garnish. For a garlic-free herbed yogurt, simply omit the garlic and keep the lemon juice and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean