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–+ servings

Roasted Chicken and Sweet Potato Rice Bowl

A delicious and nutritious meal combining tender roasted chicken, sweet potatoes, and fluffy rice, perfect for lunch or dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: main
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil for chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
For the Sweet Potatoes
  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil for sweet potatoes
  • 1 teaspoon cinnamon
  • Salt to taste
For the Rice
  • 1 cup uncooked brown rice or white rice, if preferred
  • 2 cups water or chicken broth
  • 1 piece bay leaf optional
For Garnishing
  • Fresh parsley or cilantro chopped
  • Avocado slices optional
  • Feta cheese or crumbled goat cheese optional

Equipment

  • oven
  • baking sheet
  • medium saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). In a bowl, coat chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Place on a baking sheet and roast for 20-25 minutes until cooked through.
  2. Peel and dice sweet potatoes, toss with olive oil, cinnamon, and salt. Add to the baking sheet with chicken for the last 25-30 minutes of roasting.
  3. Rinse brown rice under cold water. In a saucepan, combine rice, water or broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 40-45 minutes for brown rice or 15-20 minutes for white rice.
  4. Assemble the bowl by placing rice at the bottom, followed by roasted sweet potatoes and sliced chicken. Garnish with parsley or cilantro, and add avocado or cheese if desired.

Nutrition

Calories: 450kcalProtein: 30gSodium: 600mg

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