Chicken and Sweet Potato Rice Bowl
A hearty and balanced bowl featuring roasted sweet potatoes, quick-seared chicken, and bright broccoli over brown rice, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 1 cup cooked brown rice (about 1/3 cup dry per person) Cook ahead or use leftover rice.
- 1 lb chicken breast, diced Substitute thighs for more flavor and moisture.
- 1 large sweet potato, peeled and diced Keep the skin on for extra fiber if you like.
- 1 tablespoon olive oil Plus a splash for the skillet.
- 1 cup broccoli florets Sub cauliflower or snap peas if preferred.
- 2 cloves garlic, minced Or 1/2 teaspoon garlic powder in a pinch.
- Salt and pepper to taste
Optional Toppings
- sliced avocado
- sesame seeds
- chopped green onions
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, a pinch of salt, and pepper. Spread them in a single layer on a baking sheet.
Cooking
- Roast sweet potatoes for 25–30 minutes until tender and lightly browned, flipping once for even caramelization.
- While the potatoes roast, heat a tablespoon of olive oil in a skillet over medium heat. Add diced chicken and cook, stirring occasionally, until pieces are no longer pink—about 5–7 minutes.
- Add minced garlic during the last minute and cook until fragrant. Season with salt and pepper.
- In the last 2–3 minutes of cooking, add broccoli florets to the skillet. Stir and cook until they turn bright green and are just tender-crisp.
Assembly
- Assemble bowls by layering 1 cup cooked brown rice, a portion of roasted sweet potatoes, then the chicken and broccoli mixture.
- Finish with optional toppings like sliced avocado, sesame seeds, and chopped green onions. Serve warm.
Notes
Best practices include cutting ingredients to uniform size for even cooking and not overcrowding the roasting pan for caramelization. Store leftovers in airtight containers for up to 3–4 days. Ideal for meal prep.