Lemon Chicken Green Goddess Bowl
I’ve recently been gravitating towards meals in a bowl where we can load up with a filling carbohydrate, pile on some well-seasoned protein, add some seasonal veggies, and a bright sauce drizzled on top. As a family, it can make dinnertime more enjoyable when everyone gets to customize their bowls to their tastes. We do have a family rule that every one gets a scoop of carbs and a scoop of meat, but other than that they can choose their path! This rendition is herby and bright, but the sweet potatoes give a grounding sweetness to the entire dish. Enjoy!
Ingredients:
Makes 8 servings
Lemon Chicken:
2 pounds chicken breasts, cubed
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoons sea salt
fresh black pepper
3 large sweet potatoes, cut in large cubes or wedges
2 tablespoons olive oil
1 teaspoon sea salt
2 lemons, quartered
Goddess Sauce:
1 avocado
1/2 cup greek yogurt
1 cup fresh cilantro
1 handful fresh basil or dill
1/2 teaspoon salt
1 clove garlic
juice from 2 lemons
Directions:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large bowl, toss the cubed chicken breasts with 2 tablespoons of the olive oil, garlic, paprika, cumin, one teaspoon of salt, and pepper. Let it sit for 20 minutes. Meanwhile, toss the sweet potato wedges with the other 2 tablespoons of olive oil, the other teaspoon of salt and pepper and pop it in the oven for about 15 minutes. When the time goes off squeeze the lemons over top of the chicken and place the lemon rinds in with the chicken and put in the oven. Bake the sweet potatoes and chicken for another 25 minutes. The chicken should be cooked through and the potatoes nice and browned. While that’s cooking make the goddess sauce by blending all the ingredients together until smooth. When plating up pile on to your heart’s content and top with whatever sounds good! Herbs are always an excellent choice ;)
