Healthy Chicken & Sweet Potato Rice Bowl
A simple yet satisfying weeknight dinner featuring tender chicken, creamy roasted sweet potatoes, and fluffy rice, perfect for nourishing and comforting gatherings.
Ingredients
Main Ingredients
- 1 lb chicken breast Pat dry before cooking
- 2 medium sweet potatoes Peeled and diced
- 1 cup rice Brown or white, rinsed
- 2 cups chicken broth For flavor; can substitute with water
- 2 tbsp olive oil For roasting sweet potatoes and cooking chicken
- to taste salt and pepper For seasoning
- optional paprika or garlic powder For seasoning chicken
- optional vegetables (spinach, broccoli) For added nutrition and color
Instructions
Preparation
- Preheat your oven to 400°F.
- Peel and dice sweet potatoes into bite-sized pieces.
- Toss the sweet potato cubes with olive oil, salt, and pepper.
- Spread the sweet potatoes on a baking sheet lined with parchment paper.
- Roast for about 25 to 30 minutes until fork-tender and golden brown.
- Rinse the rice under cold water until the water runs clear.
- Combine the rinsed rice and chicken broth in a small saucepan.
- Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes until liquid is absorbed.
Cooking Chicken
- Season the chicken breast with salt, pepper, and optional spices.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken for about 6 to 7 minutes on each side until golden and cooked through.
Assembly
- Scoop fluffy rice into a bowl, followed by roasted sweet potatoes.
- Slice the cooked chicken thinly and arrange it over the top.
- Add optional vegetables if desired, and serve warm.
Notes
Store leftovers in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Let cool before storing.