Healthy Chicken & Sweet Potato Rice Bowl
A nutritious and budget-friendly meal combining roasted sweet potatoes, savory chicken, and fluffy rice, perfect for quick weeknight dinners or meal prep.
Ingredients
For the Chicken and Bowl
- 1 lb chicken breast, diced (about 2 medium breasts) Can sub with turkey breast or firm tofu for a vegetarian option
- 2 medium sweet potatoes, peeled and cubed Can sub with butternut squash or regular potatoes (longer roast time)
- 1 cup cooked rice (white or brown) Brown rice adds more fiber; quinoa can be used for extra protein
- 2 tablespoons olive oil, divided
- to taste salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste fresh greens (optional for serving) Baby spinach, arugula, or chopped kale
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- In a bowl, toss the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and 1 teaspoon paprika. Spread evenly on the baking sheet.
- Roast the sweet potatoes for 25–30 minutes, turning once halfway through, until fork-tender with some caramelized edges.
Cooking Chicken
- While the potatoes roast, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the diced chicken in a single layer, season with salt, pepper, and garlic powder.
- Cook the chicken, stirring occasionally, until no longer pink in the center, about 6–8 minutes. For safety, ensure the internal temperature reaches 165°F (74°C).
Combining Ingredients
- In a large bowl, combine the cooked rice, roasted sweet potatoes, and cooked chicken. Toss gently to mix well.
- Serve warm, topped with fresh greens if desired.
Notes
For added flavor, toss the cooked rice with a squeeze of lemon or a splash of soy sauce prior to combining.