Hearty Chicken and Sweet Potato Rice Bowl
A comforting meal packed with savory chicken, roasted sweet potatoes, and colorful vegetables over fluffy rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Gluten-Free
Ingredients
Scale
- 2 chicken thighs (bone-in, skin-on)
- 2 sweet potatoes, diced
- 1 cup cooked rice (jasmine or brown)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Your choice of herbs (like rosemary or thyme)
- Vegetables for color (like bell peppers, spinach, or broccoli)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- Season chicken thighs with salt, pepper, and herbs. Sear in a skillet over medium-high heat for 4-5 minutes each side.
- Add chicken to the oven and bake for an additional 15-20 minutes until cooked through.
- In bowls, layer rice, roasted sweet potatoes, and chicken. Top with colorful vegetables.
- Serve warm and enjoy!
Notes
Use boneless and skinless chicken for a leaner option. Sweet potatoes can be substituted with butternut squash.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 70mg
