Description
This healthy chicken and sweet potato rice bowl is a nutritious and flavorful meal that combines tender chicken, roasted sweet potatoes, and fluffy rice with vibrant veggies. It’s perfect for meal prep and satisfying mid-day cravings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cinnamon (optional)
- 1 cup uncooked brown rice
- 2 cups water or chicken broth
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned or sliced
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
Instructions
- In a pot, combine 1 cup of brown rice and 2 cups of water or chicken broth. Bring to a boil, then reduce to low heat, cover, and let it simmer for about 45 minutes or until tender.
- Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, cinnamon (if using), and a pinch of salt. Spread them out in an even layer and roast for about 25-30 minutes, flipping halfway through, until they’re golden and tender.
- While the sweet potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken, season with garlic powder, paprika, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Toss in the broccoli florets, sliced bell pepper, and carrots to the skillet with the chicken. Stir-fry for about 5-7 minutes until the vegetables are vibrant and slightly tender.
- In a mixing bowl, whisk together the soy sauce, honey or maple syrup, and sesame oil. Pour this sauce over the chicken and veggies, stirring to combine and heat through for another 2 minutes.
- Once the rice is ready, fluff it with a fork. In serving bowls, layer the rice first, then top with the chicken and veggie mixture, and finally add the roasted sweet potatoes on the side. Drizzle with extra sauce if desired and serve warm!
Notes
Feel free to substitute ingredients based on what you have available! You can use quinoa instead of rice or toss in any seasonal vegetables you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 8
- Protein: 30
Keywords: chicken, sweet potato, rice bowl, healthy lunch, meal prep