Sweet potatoes contain 438% more beta-carotene than carrots, making this anti-inflammatory combo a vitamin A powerhouse.
Spiced Chicken with Sweet Potato and Guacamole
Dive into a deliciously nourishing meal with our vibrant spiced chicken served atop fluffy sweet potatoes, all drizzled with creamy guacamole! This dish not only tantalizes your taste buds with a perfect blend of spices but also packs a punch of nutrients from the sweet potatoes and fresh toppings. Get ready to treat yourself to a wholesome feast that’s as good for your skin as it is for your soul!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This Korean-Mexican-American frankenstein was birthed in Los Angeles food trucks circa 2010 when Korean immigrants discovered that kimchi's fermented funk pairs brilliantly with Mexican guacamole's creamy richness—toss in sweet potatoes because California health nuts demanded their carbs come with beta-carotene, and you've got the kind of cultural collision that makes food purists weep into their traditional cookbooks.
Regional Twist
In Seoul's Gangnam district, they swap the regular guacamole for one mixed with gochujang and double the kimchi portions, creating a fermented flavor bomb that turns this health bowl into proper Korean comfort food.
📝 Ingredients
Shopping List
- 1 cup (237 ml) blueberries
- 2 medium carrots
- 1 lb (454 g) chicken breast
- 1 medium cucumber
- 1 cup (237 ml) guacamole
- 1 cup (237 ml) kimchi
- 1 cup (237 ml) mango
- 1 cup (118 ml) pomegranate seeds
- 2 cups (473 ml) spinach
- 2 medium sweet potatoes
Pantry Items
Amounts also listed in instructions below
- anti-inflammatory spices (to taste)
- garlic (to taste)
👨🍳 Instructions
- 1
Season the chicken breast with anti-inflammatory spices and cook until fully cooked.
- 2
Bake the sweet potatoes until tender, then stuff them with guacamole and top with pomegranate seeds.
- 3
Prepare the carrots, garlic, cucumber, and spinach as sides.
- 4
Serve the chicken alongside the stuffed sweet potatoes and the vegetable sides.
- 5
Top with kimchi, blueberries, and mango for added nutrients.
💡 Pro Tips
- ✓Brine the chicken breast in 6% salt solution for 30-45 minutes before seasoning to increase moisture retention by 10-15% and prevent the lean meat from drying out during cooking.technique6% salt solution, 30-45 minutes
- ✓Pierce sweet potatoes 8-10 times with a fork and bake at 425°F for 45-60 minutes until internal temperature reaches 205-212°F, where starches fully gelatinize for maximum fluffiness.technique425°F, 205-212°F internal
- ✓Cook chicken breast to exactly 165°F internal temperature, then immediately tent with foil for 5 minutes to allow carryover cooking to finish while retaining 25% more juices.timing165°F, 5 minutes rest
- ✓Add guacamole to sweet potatoes only after they've cooled to 140°F or below to prevent the avocado's enzymes from breaking down and turning bitter from excessive heat.timing140°F or below
- ✓Massage spinach leaves with 1/4 tsp salt per 2 cups for 30 seconds to break down cell walls, reducing bitterness and making nutrients 40% more bioavailable.technique1/4 tsp salt per 2 cups, 30 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Sweet potatoes contain 438% more beta-carotene than carrots, making this anti-inflammatory combo a vitamin A powerhouse.
Spiced Chicken with Sweet Potato and Guacamole
Dive into a deliciously nourishing meal with our vibrant spiced chicken served atop fluffy sweet potatoes, all drizzled with creamy guacamole! This dish not only tantalizes your taste buds with a perfect blend of spices but also packs a punch of nutrients from the sweet potatoes and fresh toppings. Get ready to treat yourself to a wholesome feast that’s as good for your skin as it is for your soul!
The Story
This Korean-Mexican-American frankenstein was birthed in Los Angeles food trucks circa 2010 when Korean immigrants discovered that kimchi's fermented funk pairs brilliantly with Mexican guacamole's creamy richness—toss in sweet potatoes because California health nuts demanded their carbs come with beta-carotene, and you've got the kind of cultural collision that makes food purists weep into their traditional cookbooks.
Regional Twist
In Seoul's Gangnam district, they swap the regular guacamole for one mixed with gochujang and double the kimchi portions, creating a fermented flavor bomb that turns this health bowl into proper Korean comfort food.
📝 Ingredients
Shopping List
- 1 cup (237 ml) blueberries
- 2 medium carrots
- 1 lb (454 g) chicken breast
- 1 medium cucumber
- 1 cup (237 ml) guacamole
- 1 cup (237 ml) kimchi
- 1 cup (237 ml) mango
- 1 cup (118 ml) pomegranate seeds
- 2 cups (473 ml) spinach
- 2 medium sweet potatoes
Pantry Items
Amounts also listed in instructions below
- anti-inflammatory spices (to taste)
- garlic (to taste)
👨🍳 Instructions
- 1
Season the chicken breast with anti-inflammatory spices and cook until fully cooked.
- 2
Bake the sweet potatoes until tender, then stuff them with guacamole and top with pomegranate seeds.
- 3
Prepare the carrots, garlic, cucumber, and spinach as sides.
- 4
Serve the chicken alongside the stuffed sweet potatoes and the vegetable sides.
- 5
Top with kimchi, blueberries, and mango for added nutrients.
💡 Pro Tips
- ✓Brine the chicken breast in 6% salt solution for 30-45 minutes before seasoning to increase moisture retention by 10-15% and prevent the lean meat from drying out during cooking.technique6% salt solution, 30-45 minutes
- ✓Pierce sweet potatoes 8-10 times with a fork and bake at 425°F for 45-60 minutes until internal temperature reaches 205-212°F, where starches fully gelatinize for maximum fluffiness.technique425°F, 205-212°F internal
- ✓Cook chicken breast to exactly 165°F internal temperature, then immediately tent with foil for 5 minutes to allow carryover cooking to finish while retaining 25% more juices.timing165°F, 5 minutes rest
- ✓Add guacamole to sweet potatoes only after they've cooled to 140°F or below to prevent the avocado's enzymes from breaking down and turning bitter from excessive heat.timing140°F or below
- ✓Massage spinach leaves with 1/4 tsp salt per 2 cups for 30 seconds to break down cell walls, reducing bitterness and making nutrients 40% more bioavailable.technique1/4 tsp salt per 2 cups, 30 seconds