Chicken and Sweet Potato Rice Bowl
A delightful and wholesome dish combining tender chicken, hearty sweet potatoes, and fluffy rice, all seasoned to perfection.
Ingredients
For the Bowl
- 2 medium sweet potatoes, peeled and diced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked rice (white or brown)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups vegetable broth or water
- 1 cup chopped fresh spinach or kale
- Fresh parsley or cilantro for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread them on the baking sheet in a single layer.
Roasting
- Roast the sweet potatoes for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.
Cooking Chicken and Rice
- While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 7-10 minutes.
- Rinse the rice under cold water. In a saucepan, bring the vegetable broth or water to a boil. Add the rice, lower the heat, cover, and simmer according to package instructions (15-20 minutes for white rice, 40-45 minutes for brown rice).
Combine and Serve
- Once the rice is cooked and the sweet potatoes are ready, combine the cooked rice, chicken, roasted sweet potatoes, and chopped spinach or kale in a large bowl. Toss gently to mix.
- Serve warm, garnished with fresh parsley or cilantro.
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Notes
For variety, consider using grilled shrimp or roasted chickpeas instead of chicken. You can swap sweet potatoes for butternut squash or zucchini. Experiment with different seasonings like curry or Mexican spices for unique flavors.