Ingredients
2 boneless chicken breasts (or thighs)
2 medium sweet potatoes, diced
2 cups cooked rice (white or brown)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
1 cup spinach or kale (optional)
1 tbsp lemon juice or balsamic glaze
Instructions
1. Preheat oven to 425°F (220°C).
2. Toss diced sweet potatoes with olive oil, paprika, and salt.
3. Roast for 25 minutes, flipping halfway through.
4. Heat olive oil in a skillet over medium-high heat.
5. Season chicken with garlic powder, salt, and pepper, then sear each side for 6–7 minutes until golden and cooked through.
6. Warm your rice and season lightly with salt or soy sauce.
7. Assemble the bowl: rice first, then sweet potatoes, chicken, and greens.
8. Drizzle lemon juice or glaze.
9. Serve warm and enjoy your Sweet Potato Chicken Rice Bowl!
Notes
Top with a fried egg for extra protein.
Use jasmine rice for a softer texture or brown rice for more fiber.
Replace chicken with tofu or shrimp for variation.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 7g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg