Chicken Sweet Potato Rice Bowl

Ah, my friend! You’re in for a treat with this Chicken Sweet Potato Rice Bowl. This dish has a way of bringing a smile to my face every time I make it. I remember the first time I stumbled upon it—it was a chilly evening, and I needed something hearty yet comforting. The combination of tender chicken, roasted sweet potatoes, and fluffy rice all in one bowl felt like a warm hug.

Why you’ll love this recipe

So, why should you whip this up tonight? Let me tell you! This Chicken Sweet Potato Rice Bowl is not just a delightful medley of flavors; it’s a celebration of wholesome ingredients. Imagine sweet, caramelized sweet potatoes, which are a delightfully grounding contrast to the savory kick of seasoned chicken. Plus, cooking the rice in chicken broth instead of water? That’s a game changer! It infuses that gorgeous grain with rich flavor and a subtle depth, transforming an ordinary bowl into something extraordinary.

Not only is this dish incredibly satisfying, but it’s also packed with nutrients. Sweet potatoes are loaded with vitamins A and C, while the chicken gives you that protein punch to keep you fueled. You’re getting a balance of carbs, protein, and healthy fats, making it perfect for a post-workout dinner or a cozy night in.

Gather these ingredients

Let’s talk ingredients, shall we?

• Chicken Breast (1 lb): The heart of the dish. This lean protein is versatile and absorbs all those lovely seasonings beautifully. If you’re feeling adventurous, you could swap it out for tofu or chickpeas for a plant-based twist.

• Sweet Potatoes (2 medium): These beauties bring sweetness and a splash of color to your bowl. Peel them, cube them, and watch as they transform into tender morsels that you won’t be able to resist.

• Rice (1 cup): I usually go for white or brown rice, depending on my mood. You can use quinoa or couscous if you want to mix it up a bit!

• Chicken Broth (2 cups): Using broth instead of water makes a significant flavor difference. You could use vegetable broth for a vegetarian spin, too.

• Olive Oil (1 tablespoon): Just enough to give that lovely roasted finish to your sweet potatoes. You could use avocado oil for a higher smoke point.

• Garlic Powder (1 teaspoon) and Paprika (1 teaspoon): These spices add a warm, smoky flavor that pairs perfectly with the sweet potatoes and chicken. You can experiment with different spice blends if you want to take it to the next level.

• Salt and Pepper: Ah, the essentials! They enhance all the flavors, so don’t skip out on them.

• Chopped Green Onions: These wonderful little herbs add a fresh crunch and a pop of color as a garnish. You could use cilantro or parsley as alternatives for a different flavor profile.

How this recipe comes together

Now, let me guide you through the magic of making this bowl.

1. Preheat the Oven: Fire up your oven to 400°F (200°C). A hot oven is crucial for getting those sweet potatoes beautifully roasted.

2. Prep the Sweet Potatoes: Peel and cube your sweet potatoes into bite-sized pieces. Toss them in olive oil, garlic powder, paprika, and a generous sprinkle of salt and pepper until they’re nicely coated. Spread them out on a baking sheet, then slide that beauty into the oven for about 25-30 minutes. You want them tender and golden!

3. Cook the Rice: While the sweet potatoes are roasting, go ahead and cook your rice. Use chicken broth instead of water for maximum flavor—trust me, it makes a world of difference. Just follow the package instructions for perfect fluffiness.

4. Cook the Chicken: Season your chicken with salt, pepper, garlic powder, and paprika—it’s all about flavor layering here! Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side or until it’s perfectly cooked and succulent.

5. Assemble the Bowl: Once everything is cooked, slice the chicken and start building your bowl! Begin with a generous base of rice, then artfully layer on those roasted sweet potatoes and chicken slices. Don’t forget to sprinkle on some chopped green onions for that fresh crunch!

Best way to enjoy it

When it’s time to serve, take a moment to appreciate how beautiful your bowl looks. It’s like a little piece of joy! You can enjoy this bowl on its own, or pair it with a light salad or some steamed veggies for an extra dose of greens. Feeling fancy? Drizzle some tahini or a zesty vinaigrette on top for a delightful contrast.

Storage and reheating tips

Got leftovers? Lucky you! This bowl stores beautifully. Just let it cool completely, then transfer it to an airtight container. It’ll keep in the fridge for about 3-4 days. For reheating, simply pop it in the microwave or give it a quick stir in a skillet with a splash of extra broth to prevent drying out. If you’re looking to freeze it, I’d advise preparing the components separately to maintain the best texture.

Pro chef tips

Here’s a little insider info for you: toast your spices in the skillet for a minute before adding your chicken. This unlocks their flavor potential and seriously elevates your dish! Also, don’t rush the roasting of your sweet potatoes—give them time to get that caramelization going. Magic awaits!

Creative Twists

This recipe is as versatile as it is delicious! Try adding black beans or corn for added texture and flavor. You could even throw in some sautéed kale or spinach for a nutrient boost. Feeling adventurous? Swap out the sweet potatoes for butternut squash or even try different grains like farro or barley for a nutty twist.

Ingredients

• 1 lb chicken breast
• 2 medium sweet potatoes
• 1 cup rice
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped green onions for garnish

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the sweet potatoes. Toss them in olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet. Roast for 25-30 minutes until tender.
3. Cook the rice according to package instructions, using chicken broth instead of water.
4. Season the chicken breast with salt, pepper, garlic powder, and paprika. Cook in a skillet over medium heat for 6-7 minutes on each side until fully cooked.
5. Slice the chicken. Assemble the bowl with a base of rice, topped with roasted sweet potatoes and chicken slices. Garnish with chopped green onions. Enjoy!

Your questions answered

• Can I use brown rice instead of white? Absolutely! Just keep in mind that brown rice requires a longer cooking time.
• What can I use in place of chicken? Tofu, chickpeas, or even shrimp would work wonderfully!
• How spicy can I make this? You could add cayenne pepper or chili flakes to the chicken for a kick!
• Can I serve this cold? Yes! It makes for a great meal prep option that you can enjoy cold as well.
• How long does it take to make? From start to finish, you’re looking at about an hour of cooking time.

There you have it! Dive into this delicious Chicken Sweet Potato Rice Bowl recipe; it’s a simple but impressive dish that will surely brighten your dinner table. Experiment, have fun with it, and don’t hesitate to make it your own! I can’t wait to hear how yours turns out! 🍽️

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Chicken Sweet Potato Rice Bowl

Cooking Method: Sauteing, Simmering Courses: Dinner, Main Course, Weeknight Recipe Keys: C Comfort Food E Easy H Healthy Non Vegetarian W Weeknight

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 10 Calories: 500

Best Season: Suitable throughout the year

Description

This Chicken Sweet Potato Rice Bowl is a delightful medley of flavors and wholesome ingredients, perfect for a cozy dinner.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 lb chicken breast (Lean protein, can substitute with tofu or chickpeas.)
• 2 medium sweet potatoes (Peeled and cubed.)
• 1 cup rice (White or brown, can substitute with quinoa or couscous.)
• 2 cups chicken broth (Or vegetable broth for a vegetarian version.)
• 1 tablespoon olive oil (For roasting sweet potatoes.)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• salt and pepper (To taste.)
• chopped green onions (For garnish.)

Instructions

Cooking Instructions

1. Preheat the Oven

   Fire up your oven to 400°F (200°C).
   Mark as complete

2. Prep the Sweet Potatoes

   Peel and cube the sweet potatoes. Toss them in olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
   Mark as complete

3. Cook the Rice

   While the sweet potatoes are roasting, cook your rice using chicken broth instead of water, following package instructions.
   Mark as complete

4. Cook the Chicken

   Season the chicken breast with salt, pepper, garlic powder, and paprika. Cook in a skillet over medium heat for 6-7 minutes on each side until fully cooked.
   Mark as complete

5. Assemble the Bowl

   Slice the chicken. Assemble the bowl with a base of rice, topped with roasted sweet potatoes and chicken slices. Garnish with chopped green onions.
   Enjoy as-is or with additional sides.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 500kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 75mg25%

Sodium 700mg30%

Potassium 800mg23%

Total Carbohydrate 60g20%

Dietary Fiber 8g32%

Sugars 10g

Protein 35g70%

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Vitamin A 180 IU

Vitamin C 40 mg

Calcium 30 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is versatile; feel free to add additional veggies or swap ingredients to suit your taste.

Keywords: Chicken, Sweet Potato, Rice, Easy Dinner, Healthy Recipe