Savory Chicken & Avocado Power Bowl

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A protein-packed, nutrient-dense bowl to prevent dizziness from under-eating during Whole30, featuring slow-cooked chicken and healthy fats. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs chicken thighs, sweet potatoes, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken thighs
• 2 medium sweet potatoes
• 1 medium avocado
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp sea salt
• 1 lime

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Pat 1 lb chicken thighs dry, then season with 1/2 tsp garlic powder, 1 tsp dried oregano, and 1/4 tsp sea salt.
2. Step 2: Peel and cube 2 medium sweet potatoes into 1-inch pieces; toss with 1 tbsp olive oil and 1/4 tsp sea salt on a baking sheet.
3. Step 3: Roast chicken and sweet potatoes together for 25 minutes until chicken is cooked through (165°F internal temperature) and potatoes are tender.
4. Step 4: Slice 1 medium avocado lengthwise, remove pit, and slice into thin half-moons. Squeeze juice from 1 lime over avocado to prevent browning.
5. Step 5: Assemble bowls: place roasted sweet potatoes at the base, top with chicken, and arrange avocado slices on top. Drizzle with remaining 1 tbsp olive oil and serve immediately.