Healthy Chicken & Sweet Potato Rice Bowl
A warm and colorful rice bowl filled with roasted sweet potatoes, tender chicken breast, and your choice of fresh vegetables, all drizzled with your favorite dressing.
Ingredients
Main Ingredients
- 1 lb Chicken breast Boneless and skinless preferred
- 2 medium Sweet potatoes Diced
- 2 cups Rice Brown or white
- 2 tbsp Olive oil
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
- 2 cups Your favorite vegetables e.g., broccoli, bell peppers, carrots
- 1/4 cup Dressing e.g., vinaigrette, tahini
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Dice sweet potatoes and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender.
- While sweet potatoes are roasting, cook rice according to package instructions.
Cooking Chicken
- In a pan, cook chicken breast until fully cooked and no longer pink in the center. Season with salt and pepper.
- Slice cooked chicken.
Assembly
- In bowls, layer rice, roasted sweet potatoes, sliced chicken, and your choice of veggies.
- Drizzle with dressing and serve.
Notes
You can store leftovers in the fridge for up to 4 days. For longer storage, freeze the assembled bowls for up to 3 months. Reheat in the microwave for a quick meal. Cook sweet potatoes until golden for extra flavor. Swap chicken for tofu for a vegetarian option. Experiment with dressings and add nuts or seeds for extra crunch.