Chicken & Sweet Potato Rice Bowl
A comforting and nutritious dish featuring tender chicken, roasted sweet potatoes, and hearty brown rice, perfect for busy families.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced and seasoned with salt and pepper (Ensure to check internal temperature reaches 165°F.)
- 2 cups sweet potatoes, diced (Cut into uniform sizes for even cooking.)
- 2 cups cooked brown rice (Use leftover rice for quick meals.)
- 1 tbsp olive oil (For roasting sweet potatoes.)
- 1 tsp paprika (Add flavor to sweet potatoes.)
- Salt to taste Salt and pepper, to taste (Adjust seasoning according to preference.)
- 2 tbsp tahini (Adds creaminess to the bowl.)
- 1 tbsp lemon juice (Freshly squeezed for best flavor.)
- 1 tbsp water (To adjust tahini sauce consistency.)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for roasting the sweet potatoes.
- In a bowl, toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread evenly on a baking sheet.
Cooking Sweet Potatoes
- Roast the sweet potatoes for 20 minutes, flipping halfway through.
Cooking Chicken
- While the sweet potatoes are roasting, heat a skillet over medium-high heat and add the seasoned chicken. Cook until browned and no longer pink, about 8-10 minutes.
Making Tahini Sauce
- In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust consistency as necessary.
Assembly
- In bowls, layer the cooked brown rice, chicken, and roasted sweet potatoes.
- Drizzle with tahini sauce just before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to four days. For crispy reheating, use an oven or skillet.