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Easy 5-Ingredient Fall Chicken Bowls

Easy 5-Ingredient Fall Chicken Bowls - featured image
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A quick and comforting weeknight meal featuring seared chicken strips and caramelized sweet potatoes with smoky paprika and brown sugar, ready in under 30 minutes.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and cubed
  • 1 large yellow onion, sliced into thin half-moons
  • 2 boneless, skinless chicken breasts, sliced into bite-sized strips
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Peel sweet potatoes and cut into small, uniform cubes. Slice onion into thin strips.
  2. In a bowl, toss chicken strips with half of the smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes and onions, spreading them in a single layer. Cook undisturbed for 4 minutes to brown, then stir occasionally until softened but still firm.
  4. Push veggies to the side or remove to a plate. Add chicken to the pan in a single layer. Sear for 2 minutes without moving, then stir and cook for 6 minutes until golden and cooked through.
  5. Return veggies to the pan. Sprinkle brown sugar and remaining spices over everything. Toss gently and cook for 2 minutes until sugar melts and coats ingredients in a glaze.
  6. Taste and adjust salt if needed. Serve immediately in bowls, garnished with fresh parsley if desired.

Notes

Ensure sweet potatoes are cut into small, uniform cubes for even cooking. Do not overcrowd the pan when searing chicken to prevent steaming. Let the pan get hot before adding oil for a proper sear. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: chicken bowls, fall recipes, sweet potato chicken, quick weeknight dinner, healthy comfort food, gluten-free dinner, 5-ingredient recipes

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