Description
A warm and comforting rice bowl featuring tender chicken, roasted sweet potatoes, and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts
- 2 sweet potatoes
- 1 cup rice (any variety)
- 2 cups mixed fresh veggies (e.g., bell peppers, broccoli, carrots)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or teriyaki sauce
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes; toss them with olive oil, salt, pepper, garlic powder, and onion powder. Spread them out on a baking sheet and roast for about 25-30 minutes until tender and golden.
- While the sweet potatoes are roasting, cook your rice according to package instructions.
- In a skillet over medium heat, add a splash of olive oil, and cook the seasoned chicken breasts for about 6-7 minutes per side until fully cooked and golden brown.
- In the same skillet, toss in your mixed veggies and stir-fry them for just a few minutes until they’re vibrant and slightly tender.
- To assemble, place a serving of rice in a bowl, top it with the roasted sweet potatoes, sliced chicken, and stir-fried veggies. Drizzle with soy sauce or teriyaki sauce before serving.
Notes
Prep your sweet potatoes and chop your veggies ahead of time for quicker cooking. Leftovers store well in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg