How to make Nashville Hot Chicken Sweet Potato Bowl
Ingredients:
-
2 medium sweet potatoes (peeled and cut into ½-inch cubes)
-
2 tablespoons olive oil
-
½ teaspoon smoked paprika
-
¼ teaspoon garlic powder
-
¼ teaspoon salt
-
¼ teaspoon ground black pepper
-
1½ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
-
1 tablespoon olive oil
-
1 teaspoon smoked paprika
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
½ teaspoon salt
-
¼ teaspoon ground black pepper
-
1 tablespoon olive oil
-
1 tablespoon hot sauce
-
1 tablespoon honey
-
1 teaspoon cayenne pepper
-
½ teaspoon smoked paprika
-
½ teaspoon garlic powder
-
¼ teaspoon brown sugar
-
¼ teaspoon salt
-
2 cups shredded green cabbage
-
1 cup cherry tomatoes (halved)
-
½ cup dill pickles (sliced)
-
¼ cup red onion (thinly sliced)
-
2 green onions (thinly sliced)
-
½ cup plain nonfat Greek yogurt
-
2 tablespoons low-fat milk
-
1 tablespoon fresh lemon juice
-
½ teaspoon dried dill
-
¼ teaspoon garlic powder
-
¼ teaspoon onion powder
-
¼ teaspoon salt
-
⅛ teaspoon ground black pepper
Directions:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, place the sweet potatoes. Add 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss everything together to coat the sweet potatoes evenly.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, turning halfway through, until they are tender and lightly browned.
- In another large mixing bowl, place the chicken pieces. Add 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat the chicken well.
- Heat a large skillet over medium-high heat. Add the chicken to the skillet and cook for 7 to 9 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F (75°C).
- In a small bowl, combine 1 tablespoon of olive oil, hot sauce, honey, cayenne pepper, smoked paprika, garlic powder, brown sugar, and salt. Whisk until blended.
- Pour the Nashville hot sauce over the cooked chicken. Toss until the chicken is evenly coated in the sauce.
- In another small bowl, add Greek yogurt, milk, lemon juice, dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
- To assemble, divide the roasted sweet potatoes among 4 bowls. Top each bowl with Nashville hot chicken, shredded cabbage, cherry tomatoes, pickles, and red onion.
- Drizzle each bowl with the yogurt ranch sauce and sprinkle with the sliced green onions.
Why You’ll Love This Nashville Hot Chicken Sweet Potato Bowl
Nashville hot chicken is a famous dish known for its spicy flavor and crispy texture. This bowl combines it with sweet potatoes, which add a lovely sweetness, balancing the heat perfectly. The crunchy cabbage and fresh cherry tomatoes bring crunch and freshness to the dish, while the tangy yogurt ranch sauce adds creaminess, making every bite enjoyable. It’s hearty, healthy, and packed with flavors!
Nutriment Benefits
This dish is not just delicious but also nutritious. Here are some benefits:
- Sweet Potatoes: High in vitamin A and fiber, they promote healthy digestion and support your immune system.
- Chicken: A great source of lean protein, essential for muscle repair and overall health.
- Cabbage: A low-calorie vegetable high in vitamin C and K, helping with immunity and bone health.
- Greek Yogurt: Packed with probiotics for gut health and protein, making it a healthier alternative to regular sauces.
Eating this bowl is a balanced meal that satisfies your hunger while providing essential nutrients.
What to Serve With Nashville Hot Chicken Sweet Potato Bowl
You can enjoy this bowl on its own as a complete meal. However, if you want to pair it with something else, consider these options:
- Cornbread: A sweet and buttery cornbread could complement the spiciness of the chicken.
- Pickled vegetables: They can provide an added tanginess that balances the hot chicken.
- Coleslaw: A simple coleslaw can lend a refreshing crunch and help cool down the heat.
How to Store Nashville Hot Chicken Sweet Potato Bowl
If you have leftovers, you can store them in the refrigerator. Here’s how:
- In an airtight container: Place the chicken, sweet potatoes, and vegetables in a container and keep it in the fridge for up to 3 days.
- Reheat carefully: When ready to eat, reheat in the microwave or in a skillet over low heat until warmed through. Be careful not to overcook the chicken to keep it juicy.
Tips and Mistakes to Avoid
- Don’t overcrowd the chicken: When cooking chicken in the skillet, give it enough space. This helps it brown nicely. If the pieces are too close together, they will steam rather than sear.
- Cut sweet potatoes evenly: For even cooking, make sure to cut the sweet potatoes into uniform ½-inch cubes.
- Adjust spiciness to your liking: If you don’t like it too hot, reduce the amount of cayenne pepper in the sauce.
Variation
You can easily modify this recipe to suit your taste:
- Vegetarian Option: Substitute chicken with tempeh or grilled mushrooms for a plant-based version.
- Vegan Option: Use tofu instead of chicken and a vegan yogurt alternative for the sauce.
- Grain Addition: Serve it on a bed of quinoa or brown rice for added texture and nutrition.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the sweet potatoes and chicken ahead of time. Store them separately and assemble just before serving for the best results.
2. Is Nashville hot chicken always this spicy?
Nashville hot chicken is known for its spiciness, but you can control the heat by adjusting the amount of cayenne pepper. If you prefer, you can just skip the hot sauce.
3. Can I freeze leftovers?
While it’s not ideal, you can freeze the chicken and sweet potatoes. Just remember that the texture may change slightly once thawed. Store them in airtight containers for up to a month.
This Nashville Hot Chicken Sweet Potato Bowl is a delicious recipe that comes together easily. Perfect for a weeknight dinner or meal prep, it will surely become a favorite in your household!
Nashville Hot Chicken Sweet Potato Bowl
Ingredients
For the Sweet Potatoes
- 2 medium sweet potatoes (peeled and cut into ½-inch cubes)
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken
- 1.5 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Nashville Hot Sauce
- 1 tablespoon olive oil
- 1 tablespoon hot sauce
- 1 tablespoon honey
- 1 teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon brown sugar
- ¼ teaspoon salt
For the Bowl Assembly
- 2 cups shredded green cabbage
- 1 cup cherry tomatoes (halved)
- ½ cup dill pickles (sliced)
- ¼ cup red onion (thinly sliced)
For the Yogurt Ranch Sauce
- ½ cup plain nonfat Greek yogurt
- 2 tablespoons low-fat milk
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
Instructions
Preparation of Sweet Potatoes
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, place the sweet potatoes. Add 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss everything together to coat the sweet potatoes evenly.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, turning halfway through, until they are tender and lightly browned.
Cooking the Chicken
- In another large mixing bowl, place the chicken pieces. Add 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat the chicken well.
- Heat a large skillet over medium-high heat. Add the chicken to the skillet and cook for 7 to 9 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F (75°C).
Making the Nashville Hot Sauce
- In a small bowl, combine 1 tablespoon of olive oil, hot sauce, honey, cayenne pepper, smoked paprika, garlic powder, brown sugar, and salt. Whisk until blended.
- Pour the Nashville hot sauce over the cooked chicken. Toss until the chicken is evenly coated in the sauce.
Preparing the Yogurt Ranch Sauce
- In another small bowl, add Greek yogurt, milk, lemon juice, dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
Assembly
- To assemble, divide the roasted sweet potatoes among 4 bowls. Top each bowl with Nashville hot chicken, shredded cabbage, cherry tomatoes, pickles, and red onion.
- Drizzle each bowl with the yogurt ranch sauce and sprinkle with the sliced green onions.