Description
Flavorful and Nutritious: Chicken and Sweet Potato Rice Bowl
Ingredients
- 2 cup cooked rice
- 1 pound chicken breast, diced
- 1 large sweet potato, peeled and cubed
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Preheat your oven to 400°F.
2. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Spread the seasoned sweet potato cubes in a single layer on a baking sheet.
3. Roast the sweet potatoes for about 25 minutes, stirring halfway through, until tender and slightly golden.
4. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook for 7-10 minutes, or until cooked through.
5. In a large bowl, combine the cooked rice, roasted sweet potatoes, and cooked chicken. Gently toss everything together until well-incorporated.
6. Top with fresh chopped parsley and serve warm.
Notes
This recipe is versatile; you can substitute chicken with shrimp, tofu, or plant-based alternatives.
You can add extra spices like chili powder or cumin for more flavor.
Consider adding roasted vegetables like bell peppers or broccoli for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 grams
- Sodium: 600 milligrams
- Fat: 10 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 8 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams