Description
A warm and satisfying bowl featuring pan-seared chicken, caramelized sweet potatoes, and rice, perfect for weeknight dinners or meal prep.
Ingredients
- 1 cup cooked rice (white or brown)
- 2 chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
- 2 medium sweet potatoes
- 2 tablespoons olive oil (used to coat sweet potatoes)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup of your choice of vegetables (e.g., broccoli, bell peppers)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into 1-inch pieces. In a bowl, drizzle the sweet potatoes with 2 tablespoons olive oil and season with salt, pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder. Toss to coat. Spread the sweet potatoes on a baking sheet in a single layer and roast for 25–30 minutes, turning halfway through.
- Season the chicken breasts with salt and pepper to taste. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the chicken for 6–7 minutes per side until cooked through.
- Let the chicken rest for a few minutes after cooking, then slice.
- While the chicken rests, quickly steam or sauté your choice of vegetables (1 cup total) until crisp-tender.
- Start with 1 cup cooked rice as the base in each bowl. Add sliced chicken, roasted sweet potatoes, and the cooked vegetables on top. Garnish with fresh herbs if desired.
Notes
For added flavor, serve with a lemon wedge or a drizzle of olive oil and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Pan-Searing
- Cuisine: American