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Ultimate Chicken and Sweet Potato Rice Bowl: A Healthy, Flavor-Packed Meal

chicken and sweet potato rice bowl
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Ingredients

Scale

  • 1 large sweet potato, peeled and diced

  • 1 tbsp olive oil

  • 1/2 tsp paprika

  • Salt and pepper to taste

  • 2 boneless skinless chicken breasts, cubed

  • 1/2 tsp garlic powder

  • 1 cup cooked brown rice (or quinoa)

  • 1/4 cup chopped fresh parsley

  • Optional: avocado slices, Greek yogurt or tahini drizzle for topping

Instructions

  • Preheat oven to 400°F (200°C). Toss sweet potato with half the olive oil, paprika, salt, and pepper. Roast for 25–30 minutes.

  • While that cooks, season chicken with garlic powder, salt, and pepper.

  • Heat the rest of the olive oil in a pan and cook chicken until golden and fully cooked, about 6–8 minutes.

  • To assemble, layer rice, roasted sweet potato, and chicken in a bowl.

  • Top with parsley, and any extras like avocado or a drizzle of tahini.

Notes

  • Batch roast sweet potatoes: Make extra and store them for quick lunches or dinners throughout the week.

  • Use rotisserie chicken: A great time-saver if you’re short on prep time.

  • Swap the base: Try quinoa, farro, or even cauliflower rice for variety or to match dietary needs.

  • Spice it up: Add a pinch of chili flakes or a dash of hot sauce for a spicy kick.

  • Dress it up: A squeeze of lemon or a drizzle of Greek yogurt mixed with herbs adds a bright, creamy touch.

Nutrition

Find it online: https://recipes.gernarb.com/ultimate-chicken-and-sweet-potato-rice-bowl-a-healthy-flavor-packed-meal/