Healthy Chicken & Sweet Potato Rice Bowl
A nutritious and customizable bowl featuring tender grilled chicken, roasted sweet potatoes, and rice, perfect for weeknight dinners and meal prep.
Ingredients
For the Bowl
- 1 lb chicken breast about 2 medium breasts
- 2 medium sweet potatoes
- 2 cups cooked rice brown or white
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh vegetables e.g., bell peppers, broccoli, spinach
- Optional: avocado or hummus for topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel (optional) and dice the sweet potatoes into 1-inch cubes. Toss them in a bowl with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper until coated.
Roasting Sweet Potatoes
- Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25–30 minutes, turning once, until tender and slightly caramelized.
Cooking Chicken
- Meanwhile, season the chicken breasts with salt and pepper. Heat a grill pan or preheat your oven to 400°F (200°C) if baking.
- Grill the chicken about 6–7 minutes per side over medium-high heat, or bake for 18–22 minutes, until the internal temperature reaches 165°F (74°C).
- Remove chicken from heat and let it rest for 5 minutes. Slice thinly against the grain.
Assembling Bowls
- Warm the cooked rice if needed. Divide rice between bowls. Top with roasted sweet potatoes, sliced chicken, and fresh vegetables.
- Finish bowls with sliced avocado or a dollop of hummus. Season with an extra pinch of salt and a drizzle of olive oil if desired.
Notes
Use rotisserie chicken to skip cooking chicken altogether. For meal prep, store components separately and add avocado just before eating.