Description
A healthy and filling chicken and sweet potato rice bowl featuring roasted sweet potatoes, seasoned chicken breast, and nutritious toppings like steamed greens and avocado. Perfect for a balanced meal prep or a quick, tasty dinner.
Ingredients
Scale
Sweet Potato
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and black pepper to taste
Chicken
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1 tablespoon olive oil
Others
- 2 cups cooked brown rice or white rice
- 1 cup steamed broccoli or spinach
- 1/2 avocado, sliced
- 2 tablespoons plain Greek yogurt or hummus (optional)
- Fresh lime wedges (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, paprika, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway through to ensure even cooking until golden and tender.
- Cook Chicken: While the sweet potatoes are roasting, season the chicken pieces with garlic powder, cumin, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 6–8 minutes, turning occasionally, until it is golden and thoroughly cooked through. Remove from heat and set aside.
- Assemble Bowls: Divide the cooked rice into 4 individual bowls. Top each with roasted sweet potatoes, cooked chicken, your choice of steamed broccoli or spinach, sliced avocado, and a dollop of Greek yogurt or hummus if desired. Garnish with chopped cilantro and serve with fresh lime wedges to add brightness and freshness.
Notes
- For convenient meal prep, store each ingredient separately and assemble the bowl just before serving.
- Add your favorite dressing or drizzle tahini for added flavor complexity.
- You can substitute quinoa for rice to vary the grain base or increase protein content.
