Healthy Chicken & Sweet Potato Rice Bowl
A bright, colorful, and comforting rice bowl featuring roasted sweet potatoes, juicy chicken, and a bed of rice, perfect for a nutritious weeknight meal.
Ingredients
For the Base
- 1 cup cooked rice (white or brown)
For the Protein
- 2 pieces chicken breasts Skinless preferred
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking) Can substitute with avocado oil
For the Sweet Potatoes
- 2 medium sweet potatoes Peeled and cubed
- 2 tablespoons olive oil (used to coat sweet potatoes)
- Salt and pepper to taste
- 1 teaspoon paprika Smoky or sweet variety both work
- 1 teaspoon garlic powder
For the Vegetables & Garnish
- 1 cup your choice of vegetables (e.g., broccoli, bell peppers) Any quick-cooking or roasted veggies work
- Fresh herbs for garnish (optional) Brightens the dish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into roughly 1-inch pieces.
- Place sweet potatoes in a bowl, drizzle with 2 tablespoons olive oil, and season with salt, pepper, paprika, and garlic powder. Toss until evenly coated.
Roasting and Cooking
- Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
- While sweet potatoes roast, season both sides of the chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium heat and cook the chicken for about 6–7 minutes per side until cooked through.
Final Steps
- Remove chicken from the skillet and let it rest for a few minutes before slicing.
- Steam or sauté your choice of vegetables until tender-crisp.
- Assemble the bowl by starting with a base of rice, adding sliced chicken, roasted sweet potatoes, and vegetables. Garnish with fresh herbs if desired.
Notes
For meal prep, components can be cooked ahead and stored separately. Adjust seasoning based on preference and try different vegetables for variety.