Shredded Chicken and Sweet Potato Power Bowl
A flavorful gluten-free and dairy-free lunch featuring shredded chicken breast, roasted sweet potato, creamy avocado, and toasted pumpkin seeds over fresh spinach. Tossed with a simple lemon and olive oil dressing for long-lasting satiety.
Prep
10 min
Cook
20 min
Total
30 min
Makes
1 serving
Created together. Shared with you.
Made by Amy + Lila
Amy created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl
Time saver
Roast a double batch of sweet potatoes earlier in the week for seamless meal assembly.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchmen…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Spread the cubed sweet potato evenly onto…
Spread the cubed sweet potato evenly onto the baking sheet, roast for 20 minutes until tender when pierced with a fork, and let cool for 5 minutes.
Look for: tender when pierced with a fork, and let cool for 5 minutes
Tap card to mark done - 03
Whisk the olive oil and lemon juice…
In a small bowl, whisk the olive oil and lemon juice together until smooth to make a simple dressing.
Look for: smooth to make a simple dressing
Tap card to mark done - 04
Place the fresh spinach in a wide…
Place the fresh spinach in a wide serving bowl as the base.
Tap card to mark done - 05
Arrange the warm roasted sweet potato
Arrange the warm roasted sweet potato, shredded chicken breast, and sliced avocado in neat sections over the spinach.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Drizzle the lemon-olive oil dressing evenly over…
Drizzle the lemon-olive oil dressing evenly over the bowl and sprinkle with pumpkin seeds.
Tap card to mark done - 07
Serve immediately
Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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Your symptoms change. Your plan should too.
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