Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, onion powder, salt, and pepper. Spread them out in a single layer.1 tablespoon olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and freshly ground black pepper
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping them halfway through.
- While the sweet potatoes are roasting, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water or chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes (or according to package directions) until the liquid is absorbed and the rice is tender. Let it sit covered for 5 minutes off the heat.1 cup uncooked white or brown rice, 2 cups water or chicken broth
- While the rice is cooking and sweet potatoes are roasting, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with a drizzle of olive oil, salt, and pepper.1 pound boneless, skinless chicken thighs or breasts, 1 tablespoon olive oil, salt and freshly ground black pepper
- Heat a large skillet or wok over medium-high heat with a drizzle of olive oil. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.1 pound boneless, skinless chicken thighs or breasts, 1 tablespoon olive oil
- In a small bowl, whisk together the Greek yogurt (or mayonnaise), Dijon mustard, honey (or maple syrup), apple cider vinegar, and a pinch of salt until smooth and well combined.1/4 cup plain Greek yogurt or mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon apple cider vinegar, Pinch salt
- Divide the cooked rice among serving bowls. Top with the roasted sweet potato cubes and the cooked chicken. Drizzle generously with the sauce, if using.
Notes
Properly storing and reheating your Chicken Sweet Potato Rice Bowl will ensure you can enjoy its deliciousness for days to come. Refrigeration: Once the bowl has cooled to room temperature, transfer any leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. Reheating: Microwave: Remove sauce or any delicate greens before reheating. Place the desired portion in a microwave-safe dish and heat on medium power for 1-2 minutes, stirring halfway through, until heated through. You may need to add a splash of water or broth if the rice seems dry. Oven: For a slightly crispier texture, especially for the chicken and sweet potatoes, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Freezing: While freezing is possible, the texture of the sweet potatoes and chicken might become slightly softer upon thawing. If freezing, cool completely and store in a freezer-safe airtight container for up to 1-2 months. Thaw overnight in the refrigerator and reheat as per instructions.