Description
A comforting Chicken and Sweet Potato Rice Bowl that’s perfect for busy weeknights, packed with flavor and nutritious ingredients.
Ingredients
Scale
- 2 chicken breasts
- 2 sweet potatoes
- 1 cup rice (any variety)
- 2 cups mixed fresh veggies (e.g., bell peppers, broccoli, carrots)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or teriyaki sauce
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes; toss them with olive oil, salt, pepper, garlic powder, and onion powder. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes until tender and golden.
- Cook your rice according to package instructions while the sweet potatoes are roasting.
- Add a splash of olive oil to a skillet over medium heat, and cook the seasoned chicken breasts for about 6-7 minutes per side until fully cooked and golden brown.
- Toss in your mixed veggies into the same skillet and stir-fry them for a few minutes until vibrant and slightly tender.
- Assemble the bowl by placing rice first, topped with roasted sweet potatoes, sliced chicken, and stir-fried veggies. Drizzle with soy sauce or teriyaki sauce before serving.
Notes
You can roast the sweet potatoes and cook the chicken in advance. Feel free to swap the chicken for tofu or shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Stir-frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg