High Protein Sticky Chicken & Sweet Potato Bowl

Ingredients

• 1800 g sweet potatoes(800g)
• 21 teaspoon salt(6g)
• 30.5 teaspoon black pepper(1g)
• 42 seconds olive oil spray(4g)
• 5907 g boneless skinless chicken thighs(907g)
• 61 teaspoon salt(6g)
• 70.5 teaspoon black pepper(1g)
• 81 teaspoon garlic powder(3g)
• 91 teaspoon smoked paprika(2g)
• 101 tablespoon olive oil(13.5g)
• 113 tablespoon honey(63g)
• 122 tablespoon soy sauce or coconut aminos(30g)
• 131 teaspoon minced garlic(5g)
• 141 tablespoon Sriracha(17g)
• 150.5 cup fresh guacamole(120g)
• 160.5 cup pico de gallo(75g)
• 17113 g non-fat Greek yogurt(113g)
• 181 tablespoon honey(21g)
• 192 tablespoon lime or lemon juice(30g)
• 200.5 teaspoon garlic powder(1.5g)
• 210.25 teaspoon salt(1.5g)

Instructions

1. 1Preheat air fryer to 400°F (200°C).
2. 2Cube sweet potatoes and toss with olive oil spray, salt, and pepper.
3. 3Air fry sweet potatoes for 20 minutes, shaking halfway through, until tender and golden.
4. 4While sweet potatoes cook, cube chicken thighs and season with salt, pepper, garlic powder, smoked paprika, and olive oil.
5. 5Heat a pan over medium-high heat and cook chicken until golden brown and cooked through.
6. 6In a small bowl, mix honey, soy sauce (or coconut aminos), minced garlic, and Sriracha.
7. 7Pour glaze over cooked chicken and stir to coat. Cook for 2-3 minutes until sticky.
8. 8In another bowl, whisk together Greek yogurt, honey, lime or lemon juice, garlic powder, and a pinch of salt until smooth.
9. 9Divide sweet potatoes and chicken among 4 bowls.
10. 10Top each bowl with guacamole and pico de gallo.
11. 11Drizzle creamy sauce over each bowl and serve.