Healthy Chicken & Sweet Potato Rice Bowl
A wholesome and delicious Chicken & Sweet Potato Rice Bowl that's perfect for busy weeknight dinners.
Ingredients
Chicken and Vegetables
- 1 pound boneless, skinless chicken breast (Recommended for easier cooking and slicing.)
- 2 medium sweet potatoes (Choose firm ones without blemishes.)
Grains
- 1 cup rice (white or brown) (Brown rice adds extra fiber.)
Seasoning and Toppings
- 2 tablespoons olive oil (For roasting vegetables.)
- to taste salt (Enhances flavors.)
- to taste pepper (Use freshly cracked for better flavor.)
- 1 teaspoon garlic powder (Adds depth of flavor.)
- 1 teaspoon paprika (For flavor and color.)
- as desired optional toppings (greens, avocado, nuts) (Adds nutrition and color.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the sweet potatoes into cubes and toss them with olive oil, salt, pepper, garlic powder, and paprika. Spread them on a baking sheet and roast for 25-30 minutes until tender, flipping halfway.
- While the sweet potatoes are roasting, cook the rice according to package instructions using a rice cooker or stovetop.
- Season the chicken with salt, pepper, and any desired spices. Grill or sauté in a pan over medium-high heat for about 6-8 minutes on each side until cooked through.
Assembly
- In a bowl, layer cooked rice, roasted sweet potatoes, and sliced chicken.
- Add any optional toppings and serve.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave for 1-2 minutes or on the stove with olive oil.