Chicken and Sweet Potato Rice Bowl
A colorful and nutritious bowl featuring tender chicken, sweet roasted potatoes, and savory rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 medium sweet potatoes, diced
- 2 cups cooked rice (white or brown)
Seasoning and Oil
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Garnish
- Fresh cilantro or parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Toss the diced sweet potatoes in a bowl with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
Roasting
- Place the baking sheet in the preheated oven and roast the sweet potatoes for about 20-25 minutes, or until they are tender and golden brown, flipping halfway through.
Cooking the Chicken
- While the sweet potatoes are roasting, season the chicken breasts with the remaining olive oil, salt, and pepper. Heat a skillet over medium heat and add the chicken. Cook for about 6-7 minutes per side, or until the chicken is fully cooked and no longer pink in the center.
Preparing the Rice
- If not already done, cook the rice according to package instructions.
Assembly
- Start with a base of rice, then layer on roasted sweet potatoes and sliced chicken. Garnish with fresh herbs if desired.
Notes
Don’t rush the roasting: Allow the sweet potatoes to caramelize well. Use leftover chicken for a quick meal, and feel free to experiment with different spices or sauces.