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–+ servings
Patricia Krouse

Healthy Chicken & Sweet Potato Rice Bowl

A nourishing and satisfying bowl filled with roasted sweet potatoes, grilled chicken, and fluffy rice, perfect for quick weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts
  • 2 pieces sweet potatoes Peeled and cubed
  • 1 cup rice Can substitute with quinoa
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup broccoli Optional, steamed

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the sweet potatoes, then toss them in olive oil, salt, pepper, and paprika.
  3. Spread the cubes on a baking sheet and let them roast for about 25-30 minutes, or until tender.
  4. While the sweet potatoes roast, cook the rice according to package instructions.
  5. Season the chicken breasts with salt, pepper, and garlic powder.
  6. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side, ensuring they are cooked through.
Assembly
  1. Once everything is ready, assemble your bowls with a base of rice, add the roasted sweet potatoes, and top with sliced chicken.
  2. If desired, add steamed broccoli for extra nutrition and color.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 35gFat: 10gSaturated Fat: 2gSodium: 300mgFiber: 8gSugar: 5g

Notes

For a twist, experiment with spices like cumin or chili powder. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.

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