Description
Roasted Chicken & Sweet Potato Rice Bowls are a deliciously simple and nutritious weeknight dinner. Tender, seasoned chicken is paired with roasted sweet potatoes and fluffy rice for a satisfying and flavor-packed meal that comes together in just 5 minutes.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 medium sweet potatoes, peeled and cubed
– 2 cups cooked white or brown rice
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place the chicken and sweet potato cubes on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat.
3. Roast for 20-25 minutes, until the chicken is cooked through and the sweet potatoes are tender.
4. Divide the rice, roasted chicken, and sweet potatoes evenly between 4 bowls.
Notes
– For extra flavor, try seasoning the chicken and sweet potatoes with your favorite spice blend.
– Leftover bowls can be stored in the refrigerator for up to 3 days.
- Prep Time: 5
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: American