Leftover Chicken and Sweet Potato Bowl | Choosing Balance
Leftover Chicken and Sweet Potato Bowl
10 mins prepServes 1
A quick and easy meal bowl made with freezer staples and fresh vegetables, featuring reheated chicken, roasted crinkle cut sweet potatoes, sautéed zucchini, and fresh cucumber, feta, avocado, and tomatoes.
1. Preheat your oven to 400F (200C).
2. Place frozen crinkle cut sweet potatoes on a baking sheet and roast in the preheated oven for 40 minutes. After 40 minutes, switch the oven to broil for a few minutes until the sweet potatoes are crispy.
3. Reheat the leftover baked chicken in the oven until thawed and warm through.
4. While the chicken and sweet potatoes are cooking, sauté the zucchini in a skillet with avocado oil until tender.
5. Prepare the fresh ingredients by slicing cucumber, tomatoes, and avocado.
6. Assemble your bowl: combine the reheated chicken, roasted sweet potatoes, sautéed zucchini, fresh cucumber, feta, 1/2 avocado, and tomatoes.
