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Cajun Chicken Sweet Potato Bowl - Our Kind of Wonderful

Cajun Chicken and Sweet Potato Bowls

We both LOVE sweet potatoes. Like, it’s one of our favorite vegetables, and I wish we had a never ending supply of them. These chicken and sweet potato bowls are so fast and simple. My chicken got a bit dry when I reheated it at work, so I dipped it in some roasted red pepper hummus, which was perfect. You could grill your chicken if you prefer that over baked, and try different spices. You have so many options with this!

Cajun Chicken Sweet Potato Bowl - Our Kind of Wonderful


2 lbs. boneless skinless chicken breasts, cut into bite size pieces
3 Tbsp. cajun seasoning
5 Tbsp. olive oil, divided
3 large sweet potatoes, peeled and diced
5-6 cups of broccoli florets
salt and pepper, to taste
3 avocados
roasted red pepper hummus


Preheat the oven to 425 degrees. Put 2 Tbsp. of olive oil in a plastic bag, add the cajun seasoning, then add the chicken and mix to combine. Store in the fridge while you prep the rest of the ingredients.
Grab 3 cookie sheets (with edges if possible). Drizzle 1.5 Tbsp. of olive oil over the sweet potatoes and arrange them in one layer on the pan. Do the same with the broccoli. Arrange the chicken on a separate sheet pan that you've sprayed with non stick spray.
Bake all ingredients for 12-15 minutes, or until the chicken is cooked through, broccoli is bright green, and sweet potatoes are beginning to soften and a fork goes in them smoothly. Remove from oven. If your sweet potatoes are very thick you'll want to cook them for an additional 5 to 10 minutes.
Serve with avocado and humus.



Our Kind of Wonderful
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