Description
A healthy, warm, and filling bowl that combines chicken, sweet potatoes, and rice with customizable toppings and sauces for a balanced weeknight meal.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs
- 2 medium sweet potatoes, peeled and cubed
- 2 cups cooked rice (jasmine, basmati, or brown)
- 2 to 3 tablespoons olive oil
Spices
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- to taste black pepper
Finishings
- 1 lime, for brightness
Optional Add-ins
- red onion, bell peppers, corn, black beans
Sauce Options
- light chipotle yogurt sauce, tahini lime sauce, or a simple garlic yogurt drizzle
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, and a pinch of salt and pepper. Spread on a sheet pan so they have space.
Cooking
- Roast sweet potatoes for 20 to 25 minutes, flipping once, until tender with crispy edges.
- While they roast, season the chicken with chili powder, cumin, onion powder, salt, and pepper, and squeeze half a lime over it.
- Cook chicken in a hot skillet with a little oil, about 4 to 6 minutes per side until the center hits 165°F (74°C). Let it rest for a few minutes, then slice or dice.
- Warm your cooked rice. If using leftover rice, microwave with a cover to bring back moisture.
- You can also sauté peppers and onions in the same skillet for extra flavor.
Assembly
- Add a scoop of rice to each bowl, top with roasted sweet potatoes and chicken, and add beans, corn, or veggies if desired.
- Finish with your favorite sauce, a squeeze of lime, and a handful of fresh toppings.
Notes
Dry your chicken with paper towels before seasoning for a better sear. Keep the sauce light to balance the sweetness of the potatoes. Swap chicken for other proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American, Healthy