Description
Comfort meets culinary adventure in this soul-warming chicken and sweet potato rice bowl, crafted to delight palates with rich, harmonious flavors. Home cooks craving a balanced meal will savor each spoonful of this nutritious and satisfying dish.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts (cubed)
Vegetables and Starch:
- 1 medium sweet potato (peeled & diced)
- 1/2 cup steamed broccoli
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup avocado (diced)
Seasonings, Rice, and Additional Components:
- 2 cups cooked brown or jasmine rice
- 1 tablespoon olive oil (for chicken)
- 1 tablespoon olive oil (for sweet potatoes)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (for chicken)
- 1/2 teaspoon salt (for sweet potatoes)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon (optional)
- 1 tablespoon feta cheese (optional)
- 1 teaspoon sesame seeds (for garnish)
Dressing (Optional):
- 2 tablespoons Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper for even roasting of sweet potatoes.
- Cube sweet potatoes into uniform pieces, toss with olive oil, a sprinkle of cinnamon, and a pinch of salt to enhance natural flavors.
- Spread sweet potato cubes on the prepared baking sheet in a single layer, ensuring they are not overcrowded to achieve crispy edges.
- Roast sweet potatoes for 20-25 minutes, gently turning them midway through cooking to ensure golden caramelization on all sides.
- While sweet potatoes are roasting, heat a skillet with olive oil over medium-high heat for preparing the chicken.
- Season chicken cubes with garlic powder, smoked paprika, salt, and black pepper to create a robust and aromatic flavor profile.
- Sauté chicken pieces, stirring occasionally, until they develop a rich golden-brown exterior and are completely cooked through.
- Prepare the creamy yogurt dressing by whisking Greek yogurt with fresh lemon juice, honey, and Dijon mustard until smooth and well combined.
- Layer cooked rice as the base in serving bowls, creating a foundation for the remaining ingredients.
- Arrange roasted sweet potatoes, seasoned chicken, steamed broccoli, and halved cherry tomatoes over the rice.
- Garnish with sliced avocado, crumbled feta cheese, and a sprinkle of sesame seeds for added texture and visual appeal.
- Finish by drizzling the prepared yogurt dressing generously over the bowl just before serving.
Notes
- Prep sweet potatoes in advance by cutting into uniform cubes to ensure even roasting and consistent caramelization.
- Use a meat thermometer to check chicken’s internal temperature reaches 165°F for safe consumption without overcooking.
- Create dairy-free version by substituting Greek yogurt with coconut yogurt or tahini-based dressing for similar creamy texture.
- Customize protein options by replacing chicken with tofu, tempeh, or chickpeas for vegetarian and plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 590
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg