Mediterranean Grilled Chicken & Roasted Turmeric Sweet Potato Bowl on a Bed of Gluten-Free Fettuccine Sautéed in my Clean-Eating Tzatziki a.k.a. In-Bowl-Heaven-&-It’s-Gorgeous-Up-Here-Wanna-Join?

Mediterranean Grilled Chicken & Roasted Turmeric Sweet Potato Bowl on a Bed of Gluten-Free Fettuccine Sautéed in my Clean-Eating Tzatziki a.k.a. In-Bowl-Heaven-&-It’s-Gorgeous-Up-Here-Wanna-Join?

Hi lovies! <3

First off, I cannot begin to tell you how excited I am for NO-CARB-HELL, oops, I meant PASSOVER, to be over TONIGHT!!! Back to my babe, Ezekiel, who I miss EVER SO DEARLY… Anyways, I don’t think you guys care much about my relationship with Ezekiel right now. I think you are more interested in knowing all about tonight’s dinner, or rather tonight’s BOWL! And, I DON’T BLAME YOU!!! Ladies & gents, I present you with my Mediterranean Grilled Chicken & Roasted Turmeric Sweet Potato Bowl on a Bed of Gluten-Free Fettuccine Sautéed in my Clean-Eating Tzatziki a.k.a. In-Bowl-Heaven-&-It’s-Gorgeous-Up-Here-Wanna-Join? 

So since dinner was ready early tonight, I actually teased the EFF out of you guys by posting this baby on Insta before revealing how she came into existence a.k.a. how the genius that I am came up with such a magical bowl idea (LAWL, kidding!). I know… sometimes I can be mean, but please tell me you still love me? It would break my heart if you didn’t. Seriously. Anywho, this is totz. what I mean when I say that I keep impressing myself in the kitch. I’m not even joking, if you tell me that this bowl isn’t BEAUTIFUL, THE MERE DEFINITION OF BEAUTIFUL, I might just have to kill you. Like, yes, sometimes, we can agree to disagree. But on this, NAH! She’s just too perfect.

Before I get into the nitty gritty of all the ingredients… THINK: Gluten-free fettuccine sautéed in my Clean-Eating Tzatziki. Roasted beets. Chickpeas. Roasted sweet potato seasoned with smoked paprika & turmeric. Fresh basil. My Best. Ever. Grilled. Chicken. Skillet-braised cherry tomatoes spiced with garlic powder & dried rosemary. Caramelized Portobello mushrooms & Fresh dill for garnish. OH & 25 GRAMS OF PROTEIN!!!!!! KAY, BUT ARE YOU STILL ALIVE? I need to know. I am genuinely concerned for your health RN. LET ME KNOW, KTHX!

Ok, now let’s get down to the nitty gritty. Time for me to make that ingredients list… YOU READY? If not, too bad! Here goes lovies (P.S. WARNING! THERE WILL BE SOME SLICING & SOME HALVING IN ORDER TO ACHIEVE THIS BEAUTIFUL BABE. Sowwy. Hope you still love moi!):

  • Pasta of your choosing, cooked al denté (My loves, we have already been over this. If you cook your pasta ANY OTHER WAY than al denté, we can no longer be friends. I am terribly sorry). P.S. I used Gluten-Free Fettuccine, but LET YOUR MINDS RUN WILD LOVIES.
    • Also, if you prefer rice or quinoa to pasta, they would both be delish with this recipe! I’m thinking of trying it with some basmati or wild rice next time! Let me know if you change it up!;
  • 5 tbsp. of my Clean-Eating Homemade Tzatziki;
  • Splash of lemon or lime juice;
  • Splash of organic seasoned rice vinegar;
  • 1 sweet potato, SLICED;
  • 2 tbsp. of pure organic maple syrup (You can totz. substitute the maple syrup for honey… but we’ve been over this. WHO THE EFF CHOOSES HONEY OVER MAPLE SYRUP?);
  • 1 tbsp. of organic extra-virgin olive oil;
  • 1 tsp. of smoked paprika;
  • 1 tsp. of garlic powder;
  • ¼ tsp. of turmeric;
  • ¼ tsp. of freshly ground black pepper;
  • ½ tsp. of organic Himalayan pink sea salt;
  • 1 pint of sweet cherry tomatoes, HALVED;
  • 100g of Portobello mushrooms, SLICED;
  • 1 tbsp. of organic extra-virgin olive oil;
  • ¼ tsp. of freshly ground black pepper;
  • 1 tsp. of dried rosemary;
  • 1 can of organic (LOW-SODIUM, if possible) chickpeas (Black beans, kidney beans & cannellini beans would also work great with this BOWL OF WONDERFULNESS, so if that’s what you’ve got, throw ‘em in my loves! Remember my no-waste policy REMAINS IN EFFECT AT ALL TIMES!);
  • 4 roasted beets;
  • 100g of my Best. Ever. Grilled. Chicken. Breast (I mean… you don’t have to use my recipe, but like, don’t you already have a batch ready in the fridge? PLEASE SAY YES!!);
  • 1 tbsp. of fresh basil, CHOPPED FINELY;
  • 1 tbsp. of fresh cilantro, CHOPPED FINELY;
  • 1 tbsp. of fresh dill, CHOPPED FINELY;
  • 1 tsp. of dried chives for garnish;
  • Organic Himalayan pink sea salt & freshly ground black pepper for seasoning;


PRETTY SIMPLE, NO? I know! This babe makes for the perfect weeknight meal because she is made up (MOSTLY) of ingredients that you ALWAYS have in your fridge & if you prepare your chicken in advance (like I do), SHE’LL TAKE EVEN LESS TIME TO PREP. BASICALLY, MEAL PREPPIN’ IS LIFE.

Anywho, now that you’ve got all them ingredients lined up, I’m sure you want to know how to put this dish, OOPS I MEAN, ARTWORK, together! Fine, I’ll tell you… but only because I’m in a good mood today (Otherwise, this babe would be VERY HARD TO SHARE. I want her ALL TO MYSELF). KAY, rant over. Here goes:

  • Preheat your oven to 425F;
  • While the oven is preheating, slice your sweet potato into thin round slices;
  • Add the sweet potato slices to a large metal mixing bowl & season with the maple syrup, olive oil, smoked paprika, garlic powder, turmeric, freshly ground b lack pepper & sea salt (Adjust spices if you want more or less based on preference! You can also sprinkle some dried parsley flakes or dried chives if you wish!). MIX WELL SO THAT ALL THE POTATOES ARE EVENLY WELL-COATED IN THE SEASONING (As discussed in previous posts, it’s not fair to make some potatoes jealous of others. They should all be coated EVENLY. Life should be fair for your sweet potatoes. They are so yummy. They deserve it. Treat them well & they will treat your tummies well);
  • Once the oven is preheated, bake your sweet potato for 30 minutes, turning once at halfway mark;
  • While the sweet potato is baking (& your kitch starts to smell LEGIT LIKE HEAVEN ON EARTH, fill a saucepan with water, sprinkle some salt & bring water to a boil;
  • Add your pasta to the boiling water & COOK UNTIL AL DENTÉ (Don’t let me, or yourselves down, my loves. Al denté is the only way to go. There is no other option, kay?);
  • While the pasta is boiling, heat 1 tbsp. of olive oil in a skillet over MEDIUM HEAT (AGAIN, NO, NOT HIGH!). Once the pan is HAWT, add your cherry tomatoes & Portobello mushrooms & season with freshly ground black pepper & rosemary. Cook for approximately 5 minutes, until the tomatoes begin to look braised & wilted and the mushrooms begin to brown!;
  • Once boiled & cooked AL DENTÉ, drain your pasta and add it to a metal mixing bowl. Season the pasta with the Clean-Eating Homemade Tzatziki & splash on some lemon/lime juice & seasoned rice vinegar. MIX WELL TO COMBINE SO THAT ALL YOUR PASTA IS EVENLY COATED IN THE BEAUTY THAT IS MY TZATZZZ. Same logic as for the sweet potato, my loves. We don’t want to make anybody jealous now, do we?;
  • OKAY, now that everything is ready, your bowl is ready to be assembled!!!!!!! MOST EXCITING PART, SWEAR. How do you do it?
    • Level 1: PASTA;
    • Level 2: TOP YOUR PASTA WITH:
      • Roasted sweet potato;
      • Ever. Grilled. Chicken. Breast;
      • Braised cherry tomatoes;
      • Caramelized Portobello mushrooms;
      • Chickpeas;
      • Beets;
    • Level 3: Garnish with freshly ground black pepper organic Himalayan pink sea salt & dried chives;
    • & BAM!!!!!!!!!!!!!!

OK, LOVIES, YOU NOW HAVE MY PERMISSION TO DEVOUR THIS BABE. I really, really, really did not want to share her. It hurts so much. BUT, I could not let myself be THAT selfish. I love you guys too much <3. ENJOY MES AMOURS, xoxo!




Oh & here’s another variation of this babe that I made THE NEXT DAY because I just couldn’t get enough!!!! #noshame 

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