Charred Chicken and Sweet Potato Bowl

If it isn’t obvious, I am a big fan of all things Mediterranean, and this Mediterranean-style charred chicken and tzatziki pairs perfectly well with crispy roasted broccoli and sweet potatoes. This meal is as easy as it comes, with the majority of the time it takes to cook the food serving as time to food prep. What I really love about this bowl is that it is wholesome, and vibrant, with bursts of flavor throughout - it is a must-try!

While all of these foods would taste delicious on their own, it is taken to a whole new level when you pair them with each other. The juicy, perfectly charred chicken thighs go together in such a satisfying way with the crispy roasted broccoli and caramelized sweet potatoes, creating a final product with a medley of textures and tastes. To top it all off, the dollop of creamy, tangy tzatziki gives the bowl a much-needed refreshing zing! Whether it’s for a meal prep or a cozy dinner, this meal is a perfect way to savor Mediterranean-inspired flavors at home.

Ingredients:

- For the Chicken

• 4 boneless skinless chicken thighs

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 3/4 tsp onion powder

• 1 tsp coriander

• 1 tsp fennel seeds, crushed

• 1 tsp mustard seeds, crushed

• Juice and zest of 1 lemon

• salt & pepper

- For the Broccoli

• 2 cups broccoli florets

• 1 tsp olive oil

• 1/2 tsp garlic powder

• 1/2 - 1 tsp red chili flakes (depending on the desired level of spice)

• Salt & pepper

• juice of 1/2 lemon

- For the Sweet Potatoes

• 2 medium sweet potatoes, diced

• 1 tsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp cinnamon (Optional)

• Salt and Pepper

- For the Tzatziki

• 1 cup plain Greek yogurt

• 1/2 cucumber, grated and squeezed to remove excess liquid

• 1 clove garlic, minced

• 1 tbsp fresh dill, chopped

• 1 tbsp fresh lemon juice

• Salt and pepper

Instructions:

1. Preheat your grill or grill pan over medium-high heat. At the same time, preheat your oven to 425 F.

2. In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, oregano, cumin, salt, and pepper. Rub the spice mixture evenly over the chicken thighs, and let rest for at least 15 minutes. Grill the chicken for 6-8 minutes each side, or until the internal temperature meets 165 F and the skin is charred and crispy - this will give it more of a smoky flavor. Set aside to rest while the veggies finish roasting.

3. Toss the Brocolli florets in olive oil, garlic powder, red chili flakes, lemon juice, salt, and pepper. Spread on a single-layer baking sheet and roast for 20-25 minutes, until tender and lightly browned, stirring halfway through for even cooking.

4. On a separate baking sheet, toss the sweet potatoes in olive oil, paprika, cinnamon, salt, and pepper. Roast alongside the broccoli for 20-30 minutes, tossing halfway.

5. To make the tzatziki, combine the yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, salt, and pepper in a medium bowl, stirring until it reaches a creamy consistency.

6. To assemble the bowl, slice the chicken thighs into strips, divide the broccoli and sweet potatoes evenly, and top each bowl with a generous spoonful of tzatziki sauce. Serve immediately and enjoy!