High Protein Chicken Bacon Ranch Sweet Potato Bowl
A satisfying and nutritious bowl filled with high protein chicken breast, crispy turkey bacon, sweet roasted sweet potatoes, and fresh vegetables, topped with a creamy ranch yogurt sauce.
Ingredients
For the Sweet Potatoes
- 2 medium sweet potatoes (peeled and diced)
- 1 tablespoon olive oil (divided) 2 teaspoons for drizzling sweet potatoes
- 1 teaspoon garlic powder (divided) ½ teaspoon for sweet potatoes, ½ teaspoon for chicken
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder ¼ teaspoon for sweet potatoes, ¼ teaspoon for yogurt sauce
- ½ teaspoon dried parsley
- ½ teaspoon salt (divided) ¼ teaspoon for sweet potatoes, ¼ teaspoon for chicken
- ¼ teaspoon ground black pepper
For the Chicken and Toppings
- 1.5 pounds boneless skinless chicken breast
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes (halved)
- 1 cup corn (drained)
- ½ cup reduced-fat shredded cheddar cheese
- 4 slices cooked turkey bacon (chopped)
- ¼ cup sliced green onions
For the Creamy Ranch Yogurt Sauce
- ½ cup plain nonfat Greek yogurt
- 3 tablespoons light ranch dressing
- 1 tablespoon water
- 1 teaspoon lemon juice
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon ground black pepper
Instructions
Preparation
- Preheat the oven to 425 degrees F.
- Place the diced sweet potatoes on a large baking sheet.
- Drizzle the sweet potatoes with 2 teaspoons of olive oil. Sprinkle with ½ teaspoon of garlic powder, smoked paprika, ¼ teaspoon of salt, and black pepper. Toss to coat.
- Spread the sweet potatoes in a single layer on the baking sheet. Bake for 22 to 25 minutes, or until tender and lightly browned.
- While the sweet potatoes bake, pat the chicken dry with paper towels.
- Sprinkle the chicken with the remaining ½ teaspoon of garlic powder, onion powder, dried parsley, and remaining ¼ teaspoon of salt.
Cooking the Chicken
- In a large skillet, heat the remaining 1 teaspoon of olive oil over medium heat.
- Add the chicken to the skillet and cook for 6 to 7 minutes per 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.
- Dice or slice the chicken into bite-sized pieces.
Assembly
- In a small bowl, add the Greek yogurt, light ranch dressing, water, lemon juice, dried dill, garlic powder, onion powder, and black pepper. Whisk until smooth.
- Divide the romaine lettuce between 4 bowls.
- Top each bowl with roasted sweet potatoes, chicken, tomatoes, corn, cheddar cheese, turkey bacon, and green onions.
- Drizzle each bowl with the creamy ranch yogurt sauce created in the previous step.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat using microwave or oven.