Description
This Chicken and Sweet Potato Rice Bowl is a wholesome, nutritious meal that’s packed with protein, fiber, and delicious flavors. Tender chicken breast, roasted sweet potatoes, and perfectly cooked rice come together in a vibrant bowl, topped with a zesty dressing that ties everything together. It’s an easy, balanced meal that can be customized with your favorite veggies or sauces.
Ingredients
Units
Scale
For the Chicken and Bowl:
- 2 boneless, skinless chicken breasts
- 1 medium sweet potato, peeled and diced
- 1 cup cooked brown rice (or white rice, if preferred)
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/2 cup chopped fresh cilantro (optional for garnish)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp cumin
- Salt and pepper, to taste
Instructions
Prepare the Sweet Potato:
- Preheat the oven to 400°F (200°C).
- Spread the diced sweet potato on a baking sheet, drizzle with olive oil, and season with paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
Cook the Chicken:
- While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and paprika.
- Heat a skillet over medium-high heat and add 1 tbsp of olive oil.
- Cook the chicken breasts for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing into strips.
Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, cumin, salt, and pepper. Adjust seasoning as needed.
Assemble the Bowl:
- Start by adding a base of cooked rice to each bowl.
- Top with roasted sweet potatoes, sliced chicken, and a drizzle of the dressing.
- Garnish with chopped cilantro, if desired.
Notes
- Add extra veggies: Feel free to include other veggies like roasted bell peppers, spinach, or avocado for more texture and flavor.
- Make it dairy-free: This bowl is naturally dairy-free, but if you’d like to add a bit of creaminess, you can use a dollop of dairy-free yogurt.
- Make ahead: Prepare the components separately and store them in the fridge for up to 3 days for a quick, healthy meal throughout the week.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: ~500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: ~70mg