Chicken & Sweet Potato Rice Bowl
A hearty and nutritious bowl featuring tender chicken, roasted sweet potatoes, and fluffy rice, perfect for a family meal or a week of meal prep.
Ingredients
Main Ingredients
- 2 cups cooked brown rice
- 1 pound boneless, skinless chicken breast Can substitute with turkey or tofu
- 2 medium sweet potatoes, peeled and diced Choose firm sweet potatoes for best results
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste Salt and pepper
Optional Toppings
- 1 tablespoon chopped fresh parsley
- 4 cups baby spinach Optional, for added nutrition
- 1 Sliced avocado Optional, for creaminess
- Sesame seeds Optional, for crunch
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread them in a single layer.
Cooking
- Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.
- While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium-high heat.
- Season the chicken breasts with salt, pepper, and any other spices you like. Cook the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F (75°C).
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Slice it into strips or bite-sized pieces.
- In the same skillet, if using, add the baby spinach and sauté for a couple of minutes until it wilts.
Assembly
- To assemble your bowls, start with a scoop of brown rice at the bottom, followed by a generous portion of chicken, roasted sweet potatoes, and spinach.
- If desired, top with sliced avocado, a sprinkle of sesame seeds, and chopped parsley. Serve warm.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added flavor, consider marinating chicken or experimenting with herbs and spices. Store leftovers in airtight containers and consume within four days or freeze for later.