Warm Harvest Chicken and Roasted Sweet Potato Bowl
Seared chicken breast served over roasted sweet potato cubes, crisp apples, and tender kale with a tangy apple cider dressing. A cozy Wisconsin autumn lunch high in protein and fiber to keep energy steady.
Prep
15 min
Cook
20 min
Total
35 min
Makes
1 serving
Created together. Shared with you.
Made by Andrea + Lila
Andrea 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
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
20 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Whisk · Mixing bowl
Time saver
Prep the sweet potato cubes ahead of time during weekend meal prep to assemble this warm bowl in under 15 minutes on busy weekdays.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- 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 8 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 sheet pan with parchment paper.
Tap card to mark done - 02
Spread the cubed sweet potato across the…
Spread the cubed sweet potato across the pan, drizzle with half of the extra virgin olive oil, and roast for 20 minutes until tender when pierced with a fork.
Look for: tender when pierced with a fork
Tap card to mark done - 03
Heat a medium skillet over medium-high heat…
Heat a medium skillet over medium-high heat with the remaining extra virgin olive oil.
Tap card to mark done - 04
Place the chicken breast in the skillet…
Place the chicken breast in the skillet and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F (74°C) and the surface is golden brown.
Look for: the internal temperature reaches 165°F (74°C) and the surface is golden brown
Tap card to mark done - 05
Transfer the chicken breast to a cutting…
Transfer the chicken breast to a cutting board and let rest for 5 minutes before slicing into bite-sized pieces.
Allow: 5 minutes
Tap card to mark done - 06
Whisk together the apple cider vinegar and…
In a small bowl, whisk together the apple cider vinegar and dijon mustard until smooth to create the dressing.
Look for: smooth to create the dressing
Tap card to mark done - 07
Layer the baby kale
In a large serving bowl, layer the baby kale, roasted sweet potato, sliced chicken breast, and sliced apple.
Tap card to mark done - 08
Drizzle the dressing over the top
Drizzle the dressing over the top, sprinkle with pumpkin seeds, and serve warm immediately. Store any leftovers 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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