Chicken Sweet Potato Rice Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
1 tsp garlic powder
04 -
1 tsp smoked paprika
05 -
1/2 tsp ground cumin
06 -
1/2 tsp chili powder (optional)
07 -
Salt and pepper, to taste
08 -
Juice of 1 lime (optional)
→ For the Sweet Potatoes
09 -
2 medium sweet potatoes, peeled and diced into 1-inch cubes
10 -
1 tbsp olive oil
11 -
Salt and pepper, to taste
12 -
1/2 tsp ground cinnamon (optional)
→ For the Rice
13 -
1 cup brown rice
14 -
2 cups water or broth
15 -
Salt, to taste
→ Toppings (Optional)
16 -
Fresh cilantro, chopped
17 -
Avocado, sliced
18 -
Lime wedges
19 -
Greek yogurt or sour cream
20 -
Salsa or hot sauce
# Instructions:
01 -
Bring 2 cups water or broth to boil. Add rice and salt. Simmer covered for 30-35 minutes (brown rice) or 15-20 minutes (white rice) until tender. Fluff with fork
02 -
Preheat oven to 400°F. Toss diced sweet potatoes with oil, cinnamon, salt and pepper. Spread on baking sheet and roast 25-30 minutes, flipping halfway
03 -
Season chicken with olive oil, garlic powder, paprika, cumin, chili powder, salt, and pepper. Let marinate 10-15 minutes
04 -
Heat skillet over medium heat with oil. Cook chicken 6-7 minutes per side until golden and fully cooked (165°F internal). Rest before slicing
05 -
Layer rice at bottom of each bowl. Add roasted sweet potatoes and sliced chicken on top
06 -
Top with cilantro, avocado, lime juice, yogurt or sour cream, and salsa as desired
# Notes:
01 -
Great for meal prep - components can be made ahead
02 -
Try adding a flavorful dressing like tahini or chipotle ranch
03 -
Swap chicken for shrimp, tofu, or chickpeas for variations