Healthy Chicken & Sweet Potato Rice Bowl
A nutritious and colorful meal combining tender chicken with sweet potatoes and hearty rice, perfect for busy weeknights or meal prep.
Ingredients
Base Ingredients
- 1 cup brown rice Rinsed under cold water before cooking.
- 1 pound chicken breast, diced Ensure fully cooked.
- 2 medium sweet potatoes, peeled and diced Roasted until golden.
Seasoning & Oil
- 1 tablespoon olive oil For roasting sweet potatoes.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Toppings
- Fresh spinach or kale For topping.
- Avocado slices, chopped nuts, or your favorite sauce Optional toppings.
Instructions
Cooking the Rice
- Rinse the brown rice under cold water and cook it according to package instructions, usually about 20 minutes.
Preparing the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in a baking dish with olive oil, garlic powder, paprika, salt, and pepper. Roast in the oven for about 25 minutes or until golden and tender, stirring halfway.
Cooking the Chicken
- In a large skillet over medium heat, cook the diced chicken breast seasoned with salt and pepper until fully cooked through, around 5-7 minutes.
Assembling the Bowls
- Start with a base of rice in each bowl, then add the chicken and roasted sweet potatoes on top.
Adding Toppings
- Customize with fresh spinach or kale, sliced avocado, nuts, or your preferred sauce.
Serving
- Serve the rice bowls immediately and enjoy!
Notes
Store leftovers in airtight containers in the refrigerator for about 3-4 days. Reheat in the microwave or stovetop, adding water if needed to prevent drying out.