Why Make This Recipe
Chicken and Sweet Potato Rice Bowl is a hearty and healthy meal that’s perfect for lunch or dinner. It’s easy to prepare and full of flavor. The combination of tender chicken thighs, sweet roasted sweet potatoes, and fluffy rice creates a satisfying dish that is not only delicious but also packed with nutrients. This recipe is great for meal prep, making it a convenient option for busy weekdays.
How to Make Chicken and Sweet Potato Rice Bowl
Ingredients
- Chicken thighs
- Sweet potatoes
- Rice
- Olive oil
- Salt
- Pepper
- Garlic powder
- Paprika
- Vegetable broth or water
- Fresh herbs (optional, for garnish)
Directions
- Preheat the oven to 425°F (220°C).
- Peel and dice the sweet potatoes into cubes.
- In a bowl, toss the sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes or until tender.
- Meanwhile, season the chicken thighs with salt, pepper, and any additional spices you prefer.
- In a skillet over medium heat, cook the chicken thighs skin side down until golden brown, about 6-7 minutes. Flip and cook the other side for another 6-7 minutes or until fully cooked.
- Cook the rice according to package instructions using vegetable broth or water.
- To assemble, place a bed of rice in a bowl, add roasted sweet potatoes, and sliced chicken thighs on top. Garnish with fresh herbs if desired. Serve warm.
How to Serve Chicken and Sweet Potato Rice Bowl
Serve the Chicken and Sweet Potato Rice Bowl warm. It can be enjoyed on its own or with a side salad for added freshness. Feel free to add additional sauces or dressings if you want extra flavor.
How to Store Chicken and Sweet Potato Rice Bowl
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove until heated through.
Tips to Make Chicken and Sweet Potato Rice Bowl
- For extra flavor, marinate the chicken thighs in your favorite spices or sauces before cooking.
- Make sure to cut the sweet potatoes into even sizes for uniform cooking.
- For a quicker option, you can use pre-cooked rice or microwaveable rice packets.
Variation
Feel free to swap out chicken thighs for chicken breasts if you prefer a leaner protein. You can also add other vegetables like broccoli or bell peppers to the bowl for added nutrition.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice. Just note that cooking times may vary.
Can I make this recipe vegan?
Yes, you can substitute the chicken with tofu or chickpeas and use vegetable broth for the rice.
How spicy is this dish?
The spice level depends on the amount of paprika and any additional spices you use. You can adjust these to your taste.
Chicken and Sweet Potato Rice Bowl
Ingredients
Main Ingredients
- 1 lb Chicken thighs Skin on for more flavor
- 2 medium Sweet potatoes Peeled and diced
- 1 cup Rice Any variety can be used
Seasoning and Cooking
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 cup Vegetable broth or water Use broth for more flavor
- to taste Fresh herbs Optional, for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Peel and dice the sweet potatoes into cubes.
- In a bowl, toss the sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika.
Cooking
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes or until tender.
- Season the chicken thighs with salt, pepper, and any additional spices you prefer.
- In a skillet over medium heat, cook the chicken thighs skin side down until golden brown, about 6-7 minutes. Flip and cook the other side for another 6-7 minutes or until fully cooked.
- Cook the rice according to package instructions using vegetable broth or water.
Assembly
- To assemble, place a bed of rice in a bowl, add roasted sweet potatoes, and sliced chicken thighs on top.
- Garnish with fresh herbs if desired. Serve warm.