If you're in search of a delicious and healthy weeknight dinner, look no further than the Mojo Chicken & Sweet Potato Bowl. This dish combines the tangy brightness of citrus-marinated chicken with the hearty sweetness of roasted sweet potatoes, resulting in a meal that’s both comforting and packed with flavor.
Ingredients
Scale:
For the Mojo Marinade:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
For the Chicken:
4 boneless, skinless chicken thighs (or breasts)
For the Sweet Potato Bowl:
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and pepper, to taste
1 cup cooked quinoa (optional, for added nutrition)
Fresh cilantro, chopped (for garnish)
1 avocado, sliced (optional, for topping)
Instructions
Prepare the Mojo Marinade: In a medium bowl, whisk together the orange juice, lime juice, minced garlic, cumin, oregano, black pepper, and salt. Slowly drizzle in the olive oil while whisking to emulsify the marinade.
Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the mojo marinade over the chicken, ensuring it is well-coated. Seal the bag and refrigerate for at least 30 minutes, preferably 2-4 hours.
Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper until well coated. Spread them out on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through.
Cook the Chicken: While the sweet potatoes are roasting, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes per side, until the internal temperature reaches 165°F (75°C).
Assemble the Bowls: Start with a base of cooked quinoa (if using) or layer the roasted sweet potatoes. Top with sliced mojo chicken, and garnish with fresh cilantro and avocado slices.
