Energizing Sweet Potato and Chicken Salad with Avocado and Black Beans

This energizing sweet potato and chicken salad with avocado and black beans is a power-packed meal that blends hearty flavors with great nutrition. It’s an ideal lunch or dinner option for anyone looking to eat healthy, stay energized, and enjoy bold, satisfying tastes. With a mix of lean protein, fiber-rich veggies, and healthy fats, this colorful salad is both delicious and nourishing.

What Questions Does This Recipe Answer?

• What is a healthy way to combine chicken, sweet potato, and avocado?
• How can I make a balanced and delicious protein-rich salad?
• Is this salad good for weight management and energy?

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Health Benefits

Each ingredient in this salad contributes to a healthy and satisfying meal. Sweet potatoes are packed with vitamin A, fiber, and antioxidants that support vision, digestion, and your immune system. Chicken breast is a rich source of lean protein, important for muscle repair and keeping you full longer. Black beans add plant-based protein, fiber, and iron, which help with energy levels and digestion. Avocado offers healthy fats and potassium, which support heart health and help you feel satisfied.

This dish is also gluten-free, and with a few tweaks—like skipping the cheese or dressing—it can be made dairy-free. However, individuals with bean allergies or those watching their carbohydrate intake (like people with diabetes) should pay attention to portion sizes. Always consult a doctor or dietitian for specific dietary needs.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil (for roasting)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, diced
• 1/4 small red onion, finely sliced
• 2 cups mixed greens (like spinach or arugula)
• Juice of 1 lime
• Optional: chopped cilantro, feta cheese, or a light vinaigrette

Preparation Instructions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25–30 minutes or until they are tender and slightly crispy on the edges. Stir halfway through cooking for even browning.

Step 2: Cook the Chicken

While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and a pinch of garlic powder. Heat a nonstick skillet over medium heat, and cook the chicken for about 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let them rest for a few minutes, then slice into strips or cubes.

Step 3: Assemble the Salad

In a large salad bowl, start with a base of mixed greens. Top with the roasted sweet potatoes, sliced chicken, black beans, diced avocado, and red onions. Add lime juice over the top for brightness. You can garnish with fresh cilantro, crumbled feta cheese, or a drizzle of vinaigrette if desired.

Serving and Storage

This recipe makes about 2–3 servings and is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the avocado and dressing separate until ready to eat to preserve texture and freshness.

This energizing sweet potato and chicken salad promises not only to please your taste buds but also to keep your body fueled and full for hours. It’s easy to prepare, colorful, and ideal for healthy eating goals.