Chicken and Sweet Potato Rice Bowl

In the ever-evolving landscape of comfort food, the Savory Comfort Chicken & Sweet Potato Rice Bowl stands out as a nourishing and satisfying meal that encapsulates warmth and flavor in each bite. This dish is not just a meal; it’s a cozy embrace on a plate, combining hearty ingredients that work harmoniously to deliver both taste and nutrition. The combination of tender chicken, sweet potatoes, and vibrant vegetables creates a delightful balance that appeals to both the palate and the body.

Discover the coziness of the Savory Comfort Chicken & Sweet Potato Rice Bowl, a nourishing meal that combines tender chicken, sweet potatoes, and colorful veggies for a delightful balance of flavors and nutrients. This versatile bowl is perfect for meal prep and can be easily customized to suit your taste. With its health benefits and indulgent taste, it's an ideal choice for any occasion, from busy weeknights to casual gatherings. Try this comforting recipe today!

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Ingredients

2 boneless, skinless chicken breasts

1 large sweet potato, peeled and diced into cubes

1 cup jasmine rice

2 cups chicken broth (or vegetable broth for vegetarian version)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cumin

Salt and pepper, to taste

2 cups fresh spinach

½ cup black beans, rinsed and drained

¼ cup feta cheese, crumbled (optional)

Sliced avocado (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced sweet potatoes with olive oil, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Spread them out evenly and roast in the oven for about 25-30 minutes or until tender and slightly caramelized, flipping halfway through.

Cook the Rice: While the sweet potatoes are roasting, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Prepare the Chicken: While the rice cooks, season the chicken breasts with salt, pepper, smoked paprika, garlic powder, and onion powder on both sides. Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 75°C). Remove from the skillet and let rest for a few minutes before slicing.

Sauté the Spinach: In the same skillet, add the fresh spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt and pepper.

Assemble the Rice Bowl: In each serving bowl, start with a base of fluffy jasmine rice. Add a generous portion of roasted sweet potatoes, sliced chicken, sautéed spinach, and black beans. If desired, sprinkle with crumbled feta cheese and top with avocado slices.

Garnish and Serve: Finish with a squeeze of fresh lime juice, a sprinkle of chopped cilantro, and additional lime wedges on the side for extra flavor.

Prep Time, Total Time, Servings: 15 mins | 55 mins | 4 servings