Air Fryer Sweet Potato and Chicken Fall Bowl
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High-Protein, High-Fiber
Ingredients
Scale
- 1 lb chicken breast, cut into 1-inch cubes
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 cups fresh kale or baby spinach
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons balsamic glaze or honey mustard dressing
Instructions
- Step 1: Prep and Season Start by cubing your chicken and sweet potatoes into uniform pieces. This ensures everything cooks evenly. In a large mixing bowl, toss the chicken and sweet potato cubes with olive oil, garlic powder, smoked paprika, dried thyme, salt, and pepper until well coated.
- Step 2: Air Fry the Sweet Potatoes Preheat your air fryer to 400°F (200°C). Place the seasoned sweet potato cubes in the air fryer basket in a single layer. Air fry for 8 to 10 minutes, shaking the basket halfway through. Starting the potatoes first ensures they get soft on the inside and crispy on the outside.
- Step 3: Add the Chicken Open the air fryer basket and add the seasoned chicken cubes to the sweet potatoes. Give everything a quick toss to mix. Continue to air fry at 400°F (200°C) for another 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
- Step 4: Prepare the Base While the chicken and potatoes are finishing, place a handful of fresh kale or spinach at the bottom of two serving bowls. If using kale, you can massage it with a tiny bit of olive oil and salt to make it more tender.
- Step 5: Assemble the Bowl Once the air fryer is done, divide the hot chicken and sweet potato mixture between the two bowls. Top with dried cranberries and toasted pecans. Drizzle with balsamic glaze or your favorite fall dressing and serve immediately.