Chicken and Sweet Potato Avocado Green Goddess Bowl

Ingredients for the Chicken

• 2 pounds boneless skinless chicken breasts

• 4 tablespoons olive oil

• Kosher salt

• Pepper

• 3 garlic cloves, roughly minced

• ¼ cup lemon juice

Ingredients for the Sweet Potatoes

• 2 pounds sweet potatoes, cut into ¼ inch matchsticks

• 2 tablespoons olive oil

• Kosher salt

• Pepper

• 1 tablespoon smoked paprika

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

Ingredients for the Avocado Green Goddess Dressing

• 2 ripe avocados, halved

• 1 cup fresh cilantro

• ¼ cup fresh basil

• ¼ cup lemon juice

• 1 teaspoon cumin

• 1-2 jalapenos, halved and seeded, if desired

Ingredients for Roasted Chickpeas

• 1 15 oz. can Chickpeas

• 1 tablespoon olive oil

• Kosher salt and pepper to taste

Ingredients for Pickled Onions

• 1 red onion, sliced into thin half-circles

• 1 cup distilled white vinegar

• 1 cup water

• 3 tablespoons white sugar

• 3 teaspoons kosher salt

Ingredients for Lemon Tahini Dressing

• ¼ cup tahini

• 2 tablespoons olive oil

• 3 tablespoons water

• Juice of 1 lemon

• 1 teaspoon garlic powder

Instructions

1. Make the pickled onions beforehand: Put distilled white vinegar and water in small pot with sugar and salt. Bring to rapid boil, stirring to ensure the sugar and salt are dissolved. In the meantime, slice the onion into thin half-circles and put the slices into a glass container like a mason jar or Pyrex. Once vinegar and water mixture (brine) has come to a boil, remove from heat for a few seconds and then pour over top of the onions. Let sit for 30 minutes, then put into fridge for at least 1 hour.

2. Make the chicken: If chicken breasts are thick, slice them in half horizontally to make thinner pieces. If you have time to do a quick marinade, combine all chicken ingredients (besides chicken breasts) in small bowl or container and shake or stir to combine. Pour this mixture of the chicken breasts in a large bowl or plastic bag and cover in the fridge for 30 minutes to an hour, at least. Preheat the broiler in your oven and put the marinated chicken breasts on a grill pan. Broil for 12-15 minutes, or until thermometer reads 165 F internal temperature, flipping once after 6-8 minutes. Remove from oven and let rest at least 5 minutes before slicing.

3. Make the chickpeas: Drain the chickpeas and put them in a bowl, coat them in olive oil. Season with salt and pepper, than toss to combine. Spread chickpeas on a foil-covered baking tray and put under broiler for 10-15 minutes, until nicely browned or charred. 

4. Make the sweet potatoes: Take sweet potato matchsticks and put them in a bowl, toss with olive oil and spices until evenly coated. Place on foil-covered baking tray and put under broiler for 15-20 minutes. (This can be done on the same tray as the chickpeas, you may just need to remove the chickpeas before the sweet potatoes)

5. Make the avocado green goddess dressing: Add all ingredients to a food processor or blender and blend on high until creamy and smooth, scraping down the sides as needed. 

6. Make the lemon tahini dressing: Vigorously mix all ingredients in a small bowl.

7. Assemble the bowl: Using a wide, shallow bowl, spoon in ½ cup of the avocado green goddess dressing. Spoon in as much of the sliced chicken, sweet potatoes, chickpeas, and pickled onions on top as you’d like. Drizzle lemon tahini dressing over top, and crack a small amount of black pepper over top. Serve immediately.

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