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Chicken and Sweet Potato Rice Bowl

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This Chicken and Sweet Potato Rice Bowl is a hearty and nutritious meal packed with protein and fiber. Perfect for meal prep or a wholesome weeknight dinner, this bowl combines tender grilled chicken, roasted sweet potatoes, and fluffy rice with a delicious blend of flavors. The perfect balance of protein, carbs, and healthy fats makes this a satisfying and healthy option for anyone looking to nourish their body and enjoy a flavorful dish.

Ingredients

  • For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Juice of 1 lime
  • For the Sweet Potatoes:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • For the Rice Bowl:
  • 1 cup cooked white or brown rice (or quinoa)
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced
  • 1 tablespoon tahini (optional)
  • Lime wedges for serving

Instructions

  • For the Chicken:
  • Preheat the grill or skillet over medium-high heat.
  • Rub the chicken breasts with olive oil, garlic powder, paprika, cumin, salt, and pepper. Squeeze lime juice over the chicken.
  • Grill or cook the chicken in the skillet for 6-8 minutes per side, until fully cooked and the internal temperature reaches 165°F (75°C).
  • Let the chicken rest for a few minutes before slicing it thinly.
  • For the Sweet Potatoes:
  • Preheat the oven to 400°F (200°C).
  • Toss the cubed sweet potatoes in olive oil, cinnamon, salt, and pepper.
  • Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
  • Assembling the Rice Bowl:
  • Place a scoop of cooked rice at the bottom of each bowl.
  • Top with sliced chicken, roasted sweet potatoes, avocado slices, and fresh cilantro.
  • Drizzle with tahini (optional) and serve with lime wedges for an extra burst of flavor.

Notes

  • Storage: Store leftovers in airtight containers in the fridge for up to 3 days.
  • Reheating: Reheat the chicken and sweet potatoes in the microwave or oven, and serve with freshly made rice or quinoa for a quick meal.
  • Customization: You can add other toppings like a fried egg, pickled red onions, or a dollop of Greek yogurt for extra flavor.

Find it online: https://yumfamilyrecipes.com/chicken-and-sweet-potato-rice-bowl/