High Protein Chicken Bacon Ranch Sweet Potato Bowl
A nutritious and filling bowl packed with flavors, protein, and healthy ingredients like chicken, sweet potatoes, and a creamy ranch yogurt sauce.
Ingredients
For the sweet potatoes
- 2 medium sweet potatoes (peeled and diced)
- 1 tablespoon olive oil (divided)
- 1 teaspoon garlic powder (divided)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt (divided)
- 1/4 teaspoon ground black pepper
For the chicken
- 1 1/2 pounds boneless skinless chicken breast
- 1/2 teaspoon salt remaining salt
- 1/2 teaspoon garlic powder remaining garlic powder
- 1/2 teaspoon onion powder remaining onion powder
- 1/2 teaspoon dried parsley remaining dried parsley
- 1 teaspoon olive oil for frying
For the salad
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes (halved)
- 1 cup corn (drained)
- 1/2 cup reduced-fat shredded cheddar cheese
- 4 slices cooked turkey bacon (chopped)
- 1/4 cup sliced green onions
For the ranch dressing
- 1/2 cup plain nonfat Greek yogurt
- 3 tablespoons light ranch dressing
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Instructions
Preparation
- Preheat your oven to 425 degrees F.
- Place the diced sweet potatoes on a large baking sheet.
- Drizzle the sweet potatoes with 2 teaspoons olive oil. Sprinkle them with 1/2 teaspoon garlic powder, smoked paprika, 1/4 teaspoon salt, and black pepper. Toss until the sweet potatoes are well-coated.
- Spread the sweet potatoes in a single layer on the baking sheet.
- Bake for 22 to 25 minutes, or until they are tender and lightly browned.
Cooking the Chicken
- While the sweet potatoes are baking, pat the chicken dry with paper towels.
- Season the chicken with the remaining 1/2 teaspoon garlic powder, onion powder, dried parsley, and the remaining 1/4 teaspoon salt.
- In a large skillet, heat the remaining 1 teaspoon of olive oil over medium heat. Add the chicken breast to the skillet.
- Cook the chicken for 6 to 7 minutes on each side or until the internal temperature reaches 165 degrees F.
- Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes.
- After resting, dice or slice the chicken into bite-sized pieces.
Assembling the Bowl
- In a small bowl, combine Greek yogurt, light ranch dressing, water, lemon juice, dried dill, garlic powder, onion powder, and black pepper. Whisk until the mixture is smooth.
- Divide the chopped romaine lettuce among 4 bowls.
- Top each bowl with roasted sweet potatoes, diced chicken, cherry tomatoes, corn, cheddar cheese, turkey bacon, and green onions.
- Drizzle each bowl with the creamy ranch yogurt sauce.
- Serve immediately and enjoy!
Notes
This bowl is not just delicious but also customizable with variations like swapping chicken for shrimp or tofu, and using different greens.