Description
A wholesome dish combining tender chicken, roasted sweet potatoes, and fluffy rice, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup rice (white or brown)
- 2 cups chicken broth or water
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, until fork-tender and slightly caramelized.
- While the sweet potatoes are roasting, cook the rice according to package instructions, using chicken broth or water.
- In a skillet over medium heat, cook the diced chicken seasoned with salt and pepper until fully cooked, about 6-7 minutes.
- Assemble the bowl: scoop rice into a bowl, top with roasted sweet potatoes and sautéed chicken, and garnish with fresh parsley if desired.
Notes
Leftovers can be stored in the refrigerator for up to 3 days. For longer storage, freeze components separately for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, sweet potato, rice bowl, healthy, family meal, quick dinner