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- 2 boneless, skinless chicken breasts - 1 large sweet potato, peeled and diced - 1 cup brown rice - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro - Lime wedges When you gather the ingredients, focus on quality. Fresh chicken and sweet potatoes make a big difference. The brown rice adds a nutty flavor and chewy texture. For seasonings, I love using smoked paprika. It gives a warm, rich taste. Garlic powder and cumin add depth and a touch of spice. Don’t forget to season with salt and pepper! Garnishing your bowl with cilantro adds color and freshness. Lime wedges let you add a zesty kick. Each bite becomes a burst of flavor! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This heat helps the sweet potatoes cook nicely. In a bowl, mix diced sweet potato with 1 tablespoon of olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Make sure every piece gets coated. Spread the sweet potatoes on a baking sheet in one layer. Roast them for 20-25 minutes. They should be soft and caramelized when done. While the sweet potatoes roast, rinse 1 cup of brown rice under cold water. This step washes away extra starch. In a medium saucepan, combine the rinsed rice with 2 cups of vegetable broth. Bring this mix to a boil over medium-high heat. Once it boils, reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes. The rice will be tender when all the broth is absorbed. Next, heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Season 2 chicken breasts with salt and pepper. Place them in the hot skillet. Cook for about 6-7 minutes on each side. The chicken should be golden brown and fully cooked. Remove the chicken and let it rest for a few minutes before slicing it into strips. In the same skillet, add sliced bell pepper and zucchini. Sauté for 3-4 minutes, stirring often. They should soften and look vibrant. Now, it’s time to build your rice bowl! Start with a base of fluffy brown rice in each bowl. Layer the roasted sweet potatoes on top, followed by the sautéed bell pepper and zucchini. Finally, add the sliced chicken on top. For a fresh touch, sprinkle chopped cilantro over each bowl. Serve with lime wedges on the side. Squeeze lime juice over your bowl for an extra burst of flavor. Enjoy! To get sweet potatoes just right, focus on caramelization. First, coat them well with olive oil and spices. Make sure they sit in a single layer on the baking sheet. This helps them brown evenly. After 20-25 minutes in the oven, they should be soft and golden. To check for doneness, poke them with a fork. If it goes in easily, they are ready. You can boost the flavor of your rice bowl with extra spices. Try adding chili powder or a pinch of cayenne for some heat. For toppings, consider crunchy nuts or seeds. A drizzle of tahini or a dollop of yogurt can add creaminess. You can also try a tangy sauce, like a vinaigrette or a spicy mayo, to give your bowl a fresh kick. To ensure your chicken is fully cooked, it needs to reach 165°F (75°C). Use a meat thermometer to check this. If you want, you can grill the chicken for a smoky flavor. Just marinate it for about 30 minutes before grilling. Baking is another option; cook it in the oven at 375°F (190°C) for about 25-30 minutes. Both methods keep the chicken juicy and tasty. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your dish. Perfectly Cooked Chicken: Let the chicken rest after cooking for juicier results. This allows the juices to redistribute throughout the meat. Variations on Vegetables: Feel free to change up the vegetables based on what's in season or what you have on hand for added variety. Meal Prep Friendly: This dish stores well in the fridge, making it a great option for meal prepping. Just reheat the components before serving. {{image_4}} You can switch the chicken for many tasty options. If you want something different, try pork or shrimp. Both cook quickly and add unique flavors. For a vegetarian option, use chickpeas or tofu. These proteins soak up flavors well. They also provide a hearty base for your rice bowl. You can mix things up by changing the grain. Quinoa is a great choice. It packs protein and cooks fast. Cauliflower rice is another option. It’s low in carbs and adds a fresh crunch. If you prefer, you can use other rice types too. White rice or jasmine rice both work well. They will give your bowl a different taste and texture. Feel free to use other colorful vegetables. Carrots, broccoli, or asparagus can add great flavor. They also make your bowl look vibrant and fun. Using seasonal produce is a smart choice. It often tastes better and is fresher. In spring, add peas or asparagus. In autumn, try butternut squash or Brussels sprouts. Each season brings new flavors to explore! To keep your Chicken and Sweet Potato Rice Bowl fresh, use airtight containers. This helps prevent moisture loss and keeps flavors intact. Place the cooled bowls in the fridge. They will stay good for up to four days. Always let your dish cool down before sealing. This ensures no steam builds up inside the container. You can freeze your assembled bowls for longer storage. To do this, layer all the ingredients in a freezer-safe container. Be sure to leave some space at the top, as food expands when frozen. For best results, consume within three months. When you are ready to eat, thaw the bowl overnight in the fridge. Reheat in the microwave or oven. If using a microwave, cover the bowl to keep moisture in. Heat it in short bursts, stirring in between, until everything is hot. Enjoy your delicious meal! Yes, you can prepare this dish ahead of time. For meal prep, cook the chicken, sweet potatoes, and rice. Store each in separate containers. Keep them in the fridge for up to four days. When ready to eat, reheat everything in the microwave or on the stovetop. This way, you save time on busy days. If you want to switch up the grain, try quinoa or white rice. Both cook quickly and taste great with the chicken and veggies. You can also use cauliflower rice for a low-carb option. Each grain offers a different texture and flavor, so feel free to experiment! To add heat, try mixing in some red pepper flakes or diced jalapeños. You could also use hot sauce or chili powder in the seasoning. If you like a smoky flavor, chipotle powder works well too. Adjust the amount based on your spice level preference. This dish is packed with nutrients. Here’s a basic breakdown per serving: - Calories: About 450 - Protein: 30g - Carbohydrates: 60g - Fat: 12g This meal provides a good balance of protein and carbs, making it great for energy. Plus, the sweet potato adds fiber and vitamins. This blog post covers how to create a tasty rice bowl with chicken and veggies. We discussed key ingredients like chicken, sweet potatoes, and spices. You learned how to cook the rice, roast the veggies, and layer your bowl beautifully. For more flavor, don't forget the garnishes. Use lime and cilantro to add freshness. Remember, you can switch proteins or grains for variety. Enjoy making this nutritious meal that’s full of options!

Chicken and Sweet Potato Rice Bowl

A delicious and healthy rice bowl featuring roasted sweet potatoes, sautéed vegetables, and seasoned chicken.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 large sweet potato, peeled and diced
  • 1 cup brown rice
  • 2 cups vegetable broth
  • 1 piece bell pepper, sliced
  • 1 piece zucchini, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) to create the perfect environment for roasting the sweet potatoes.
  • In a mixing bowl, combine the diced sweet potato with 1 tablespoon of olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Ensure the sweet potatoes are well coated with the seasoning mixture. Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, or until they are tender and beautifully caramelized.
  • While the sweet potatoes are roasting, prepare the brown rice. Rinse the rice thoroughly under cold water to remove excess starch. In a medium saucepan, combine the rinsed rice with the vegetable broth. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 30-35 minutes, or until the rice is tender and all the broth has been absorbed.
  • As the rice cooks, place a skillet over medium-high heat and add the remaining tablespoon of olive oil. Season the chicken breasts with salt and pepper before placing them in the skillet. Cook the chicken for about 6-7 minutes on each side, or until each piece is fully cooked through and boasts a golden-brown exterior. After cooking, remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into strips.
  • In the same skillet, without cleaning it, add the sliced bell pepper and zucchini. Sauté them for about 3-4 minutes, stirring frequently until they begin to soften and their vibrant colors come to life.
  • To create your delicious rice bowl, start by adding a generous base of fluffy brown rice to each serving bowl. Layer on the roasted sweet potatoes, followed by the sautéed bell pepper and zucchini, and finish with the sliced chicken on top.
  • For a fresh and vibrant touch, garnish each bowl with freshly chopped cilantro. Serve with lime wedges on the side, allowing everyone to squeeze a bit of lime juice over their bowl for an extra zing of flavor.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, healthy, rice bowl, sweet potato