Speedy Chicken & Sweet Potato Power Bowls with Creamy Hummus Dressing

Speedy Chicken & Sweet Potato Power Bowls with Creamy Hummus Dressing ingredients

• 1.25 lbs Chicken breast
• 2 medium Sweet potatoes
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 0.5 tsp Cumin
• 0.5 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Commercial hummus
• 2 tbsp Lemon juice
• 3-4 tbsp Warm water
• 0.25 tsp Garlic powder
• Pinch Salt
• 5 oz Spinach
• 2 medium Carrots
• 0.5 large Cucumber
• 2 stalks Celery
• 0.25 Red onion

How to make Speedy Chicken & Sweet Potato Power Bowls with Creamy Hummus Dressing

1. Pat the 1.25 lbs cubed chicken breast dry with paper towels to ensure it browns nicely when cooked. In a medium bowl, toss the chicken with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until well coated.
2. In a separate bowl, toss the 2 medium cubed sweet potatoes with 1 tbsp olive oil, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper, ensuring all pieces are lightly coated.
3. Heat a large non-stick skillet over medium-high heat. Add the seasoned sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they are tender-crisp and lightly browned on the edges. Remove the sweet potatoes from the skillet and set aside in a bowl.
4. Add the seasoned chicken to the same skillet (no need to clean). Cook for 6-8 minutes, stirring frequently, until the chicken is cooked through and lightly golden brown. Ensure an internal temperature of 165°F (74°C) is reached for doneness.
5. While the chicken and sweet potatoes cook, prepare the creamy hummus dressing: In a small bowl, whisk together 1/2 cup commercial hummus, 2 tbsp lemon juice, 3-4 tbsp warm water, 1/4 tsp garlic powder, and a pinch of salt until smooth and pourable. Adjust the amount of water to achieve your desired drizzling consistency.
6. Prepare the bowl components: Evenly distribute 5 oz fresh mature spinach among four serving bowls, forming a base.
7. Top the spinach in each bowl with the cooked sweet potatoes and chicken, arranging them neatly.
8. Artfully arrange the fresh raw vegetables around the chicken and sweet potatoes: 2 grated carrots, 1/2 large diced cucumber, 2 finely diced celery stalks, and 1/4 thinly sliced red onion.
9. Generously drizzle each power bowl with the creamy hummus dressing just before serving. These bowls are best enjoyed immediately to savor the contrasting textures.

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