Spiced Chicken and Roasted Root Vegetable Bowls with Creamy Avocado Dressing

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tbsp olive oil

• 1 tsp cumin

• 1 tsp paprika

• 1/2 tsp cinnamon

• 1/4 tsp cayenne pepper (optional)

• Salt and black pepper to taste

• 1 large sweet potato, peeled and diced

• 1 large carrot, peeled and chopped

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 tbsp fresh cilantro, chopped

• 1 ripe avocado

• 1/4 cup lime juice

• 1/4 cup plain yogurt

• 1/4 cup water

• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the chicken with olive oil, cumin, paprika, cinnamon, cayenne pepper (if using), salt, and black pepper. Spread in a single layer on a baking sheet.
2. In a separate bowl, combine the sweet potato, carrot, onion, garlic, and cilantro. Drizzle with olive oil and season with salt and pepper. Spread on a separate baking sheet.
3. Roast both the chicken and vegetables for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
4. While the chicken and vegetables are roasting, prepare the avocado dressing. In a food processor or blender, combine the avocado, lime juice, yogurt, water, salt, and pepper. Blend until smooth. Add more water if needed to reach desired consistency.
5. To assemble the bowls, divide the roasted chicken and vegetables among serving dishes. Drizzle generously with the creamy avocado dressing and garnish with fresh cilantro (optional).