Description
A comforting and nourishing rice bowl featuring roasted sweet potatoes, juicy chicken, and fluffy rice. Perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 2 medium sweet potatoes
- 1 cup white rice (uncooked)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional spices: 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried thyme or rosemary
Instructions
- Preheat the oven to 425°F (220°C).
- Peel (optional) and cube the sweet potatoes into 1-inch pieces. Toss them with olive oil, salt, pepper, and any optional spices. Spread in a single layer on a baking sheet. Roast for about 25–30 minutes, turning once, until tender and slightly caramelized.
- Cook rice according to package instructions (typically simmer with 2 cups water for 15–20 minutes for white rice). Fluff with a fork and keep covered.
- While rice cooks, pat chicken breasts dry and season both sides with salt, pepper, and desired spices. Let rest for 5–10 minutes.
- Heat a skillet over medium heat. Add a light drizzle of oil or use a nonstick pan. Cook chicken about 6–7 minutes per side until the internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes before slicing.
- Assemble bowls: divide rice between two bowls, top with roasted sweet potatoes, sliced chicken, and any optional toppings (greens, yogurt, toasted seeds, or fresh herbs).
- Serve warm and enjoy your nourishing meal!
Notes
Don’t overcrowd the baking sheet for even caramelization. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). You can also add different greens or sauces for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 790
- Sugar: 7g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 5g
- Protein: 61g
- Cholesterol: 150mg