Chicken Meatballs with Avocado Sauce

Preheat the oven to 425°F.

Line a baking sheet with parchment paper. Slice the sweet potatoes into thin strips and place them in a single layer on the sheet. Drizzle with olive oil and season with salt, pepper, and a tablespoon of paprika. Place in the oven and bake for 40 minutes.

While the sweet potatoes bake, prepare the chicken meatballs. Add the ground chicken to a mixing bowl along with the breadcrumbs, a drizzle of olive oil, salt, pepper, a teaspoon of paprika, and the soy sauce. Use clean hands or a spoon to mix everything together until well combined. Form the mixture into 12 to 15 meatballs and place them on a separate parchment-lined baking sheet. Set aside.

Cut the broccoli into small florets and place them in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat and set aside.

When the sweet potatoes have about 20 minutes left in the oven, remove the tray, flip all the sweet potato slices, and add the broccoli directly onto the tray. Place both the broccoli and the tray of meatballs into the oven for the remaining 20 minutes.

While everything finishes roasting, prepare the rice according to package instructions using one cup of Minute brown rice and 1 cup of water on the stovetop.

To make the sauce, cut open the avocado and remove the pit. Scoop the flesh into a blender. Add olive oil, orange juice, lemon juice, garlic powder, salt, pepper, and the cilantro leaves. Blend until smooth and creamy, or until your desired consistency is reached.

Once everything is cooked, assemble your bowls by layering the brown rice, roasted sweet potatoes, broccoli, and chicken meatballs. Spoon the avocado citrus sauce generously over the top and serve.