Chicken Sweet Potato Rice Bowl
A flavorful and nutritious meal featuring golden-brown chicken, tender sweet potatoes, and vibrant broccoli, all served over fluffy rice.
Ingredients
Base Ingredients
- 1 cup cooked rice Use white or brown rice as desired.
- 1 medium sweet potato, diced Can substitute with butternut squash.
- 1 pound chicken breast, cubed Can be replaced with tofu or chickpeas for vegetarian option.
- 2 tablespoons olive oil For roasting and frying.
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- to taste Salt Adjust according to taste.
- to taste Pepper Adjust according to taste.
- 1 cup broccoli florets Can substitute with other vegetables.
- 1 tablespoon soy sauce Use tamari for a gluten-free option.
Instructions
Preparation
- Wash and dice all your vegetables and chicken. Have everything ready.
Baking the Sweet Potatoes
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potato in a mixing bowl with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper until well coated.
- Spread the seasoned sweet potatoes on a baking sheet in a single layer and bake for about 25 minutes or until tender.
Cooking the Chicken
- While the sweet potatoes are baking, heat a large skillet over medium heat and add 1 tablespoon of olive oil.
- Add the cubed chicken to the skillet and cook for around 6-8 minutes, stirring occasionally, until golden brown and cooked through. Season with salt and pepper.
- Add the broccoli florets and stir-fry for another 5 minutes until the broccoli is tender yet vibrant green.
Combining and Serving
- In a large serving bowl, combine the cooked rice, cooked chicken, broccoli, and baked sweet potatoes. Toss gently.
- Drizzle with soy sauce and give it another light toss until evenly distributed.
- Serve hot, optionally garnished with sesame seeds or chopped green onions.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, portion into freezer-safe containers for up to three months.