This Spicy Chicken and Sweet Potato Bowl is a bulking diet and workout powerhouse. Tender, spicy chicken, roasted sweet potatoes, and hearty quinoa combine for a protein- and carb-packed meal—perfect for gym-goers aiming to fuel muscle growth with a zesty, satisfying dish.
Recipe Tips and Tricks
Marinate chicken for at least 30 minutes—longer (up to 4 hours) amps up the spice and juiciness. Cube sweet potatoes evenly—½-inch pieces roast faster and cook uniformly. Use a large baking sheet—space prevents steaming for crispy results. Cook quinoa in broth—adds flavor without extra calories. Double the recipe and portion into containers for quick gym diet meals all week.
Why You’ll Love This Recipe
Get ready to ignite your gains with this Spicy Chicken and Sweet Potato Bowl—it’s a fiery star for your bulking diet and workout routine, and it’s about to become your go-to gym diet meal! This bowl is a muscle-building sensation: juicy, spicy chicken delivers a hefty protein punch (26g per 4 oz) to rebuild those fibers, sweet potatoes stack on complex carbs (37g per cup) and vitamins to fuel your lifts, and quinoa adds protein (8g per cup) and carbs (39g)—all blended with a kick of heat that wakes up your taste buds. It’s simple yet bold—marinate, roast, and assemble—yet offers a hearty, delicious meal that powers your bulking goals with every bite. Whether you’re refueling post-workout, prepping for the week, or just craving a spicy strength boost, this recipe is a bulking champ—tasty, nutrient-packed, and ready to help you crush the gym!
Spicy Chicken and Sweet Potato Bowl
Spicy chicken and sweet potato—muscle-building fuel.
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 large sweet potato, peeled and cubed
- 1 cup dry quinoa (makes about 3 cups cooked)
- 3 tbsp olive oil, divided
- 2 tbsp sriracha (adjust to taste)
- ¼ cup plain Greek yogurt (full-fat)
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Gear Up for Heat: Preheat your oven to 400°F—get it sizzling for roasting! Grab a baking sheet, a pot, a cutting board, and a bowl—let’s fire up your gains with a big, spicy grin!
- Marinate the Chicken: In a bowl, mix 2 tablespoons olive oil, 2 tablespoons sriracha, ½ teaspoon chili powder, ½ teaspoon cumin, salt, and pepper—your spicy marinade’s ready! Add the chicken breasts, coat ‘em well, and let sit for 30 minutes—heat’s soaking in for juicy power!
- Cook the Quinoa: Rinse 1 cup dry quinoa—bye-bye bitterness! Simmer in 2 cups water or broth with a pinch of salt for 15 minutes—fluff and set aside—your protein-carb base is locked in!
- Prep the Sweet Potato: Peel and cube your sweet potato into ½-inch pieces—toss in a bowl with 1 tablespoon olive oil, ½ teaspoon chili powder, ½ teaspoon cumin, salt, and pepper! These spicy carbs are your energy gold—coat ‘em evenly!
- Roast the Sweet Potato: Spread the sweet potato cubes on half your baking sheet—single layer, no piling! Roast for 15 minutes—tender and crispy’s the goal for your bulk diet!
- Add the Chicken: Pull the tray out—scoot sweet potatoes to one side and place the marinated chicken on the other! Back in the oven for 10-15 minutes—chicken’s done at 165°F, spicy and succulent!
- Make the Dressing: In a small bowl, whisk ¼ cup Greek yogurt, 1 tablespoon lime juice, a pinch of salt, and a dash of cumin—creamy and cooling! This balances the heat for your gym bowl—stir it smooth!
- Check Doneness: Pull the tray—sweet potatoes should be fork-tender, chicken juicy and cooked! Slice the chicken into strips—rest it 5 minutes for max flavor and tenderness!
- Assemble the Bowl: In bowls or containers, layer ¾ cup quinoa, a handful of sweet potato, and sliced chicken—drizzle with yogurt dressing! This spicy combo’s your muscle fuel—pile it high!
- Serve and Power Up: Dig in—savor the zesty chicken, sweet potatoes, and nutty quinoa with that cool drizzle! Pack extras for the gym or enjoy hot—it’s bulking fuel with a kick. Crush every spicy bite!
Notes
- Marinate longer—up to 4 hours in the fridge for max spice and juiciness in your gym diet!
- Cube sweet potatoes small—big chunks take forever and mess up your bulking texture.
- Bulk prep—double it and store for quick meals to stay on your muscle track!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 496Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 97mgSodium 409mgCarbohydrates 40gFiber 5gSugar 5gProtein 44g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Chicken breast is the protein hero—26g per 4 oz, lean and spice-friendly. Sweet potato offers carbs and vitamins—37g carbs per cup, naturally sweet. Quinoa adds protein and carbs—8g protein, 39g carbs per cup, nutty and filling. Olive oil provides healthy fats—keeps chicken moist. Sriracha brings the heat—adjustable for your spice level. Greek yogurt in the dressing cools it down—10g protein per cup, full-fat for richness. Chili powder and cumin spice it up—bold and gym-friendly. Lime juice adds zesty tang—fresh is best.
Variations and Substitutions
Swap chicken for turkey breast or shrimp—turkey’s similar (26g protein), shrimp’s leaner (20g). Use white potato or brown rice instead of sweet potato—comparable carbs, different vibe. Sub quinoa with farro or couscous—still carb-rich, less protein. Replace olive oil with avocado oil—same fats, higher smoke point. Use hot sauce or cayenne instead of sriracha—tweak the heat. Swap Greek yogurt with sour cream or skip for no dressing—adjust calories. Add bell peppers or spinach for extra veggies—roast or toss raw.
Storage Options
Store assembled bowls in airtight containers in the refrigerator for up to 4 days—great for gym meal prep! Reheat in the microwave with a splash of water for 1-2 minutes to keep chicken juicy, or eat cold if you’re on the go. Freezes well for up to 2 months; separate components in freezer-safe containers—thaw overnight in the fridge before reheating for best texture.
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