Description
A comforting rice bowl filled with tender chicken, crispy sweet potatoes, and brown rice, drizzled with a creamy sauce.
Ingredients
Scale
- 1 lb chicken breast or thighs
- 2 medium sweet potatoes, peeled and cubed
- 1 cup brown rice
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp tahini or Greek yogurt
- 1 tbsp lemon juice
- 2 tbsp water (for thinning sauce)
- 2 tbsp chopped fresh parsley
Instructions
- Cut the chicken into bite-sized pieces and season with olive oil, garlic powder, smoked paprika, salt, and pepper. Let it marinate for at least 15 minutes to infuse those flavors.
- Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, pepper, and paprika. Roast on a baking sheet for 25–30 minutes, flipping halfway through for even cooking.
- Cook brown rice according to package directions (usually a 2:1 water to rice ratio, simmered for about 30–35 minutes).
- In a skillet over medium-high heat, cook the marinated chicken for 6–8 minutes until browned and the internal temperature reaches 165°F.
- Mix tahini or Greek yogurt with lemon juice, garlic powder, water, and salt until smooth and creamy. Adjust consistency with more water if needed for drizzling.
- Assemble bowls with a base of rice, topped with sweet potatoes and chicken. Drizzle with sauce and sprinkle chopped parsley on top.
Notes
Marinate the chicken for up to an hour for enhanced flavor. Adjust sauce consistency for drizzling and consider adding fresh herbs for garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg