Description
A balanced and easy meal featuring roasted sweet potatoes, juicy chicken, and warm rice, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for cooking)
- Salt and pepper to taste
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked rice (brown or white)
- Optional toppings: sliced green onions, diced avocado, or a squeeze of lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the seasoned sweet potatoes on a baking sheet and roast for 25–30 minutes, turning halfway through.
- Pat the chicken breasts dry and rub with remaining olive oil, salt, and pepper.
- Heat a grill pan or skillet over medium heat and cook the chicken for 6–7 minutes per side, until fully cooked.
- Fluff the cooked rice and divide into bowls, topping with roasted sweet potatoes and sliced chicken.
- Add optional toppings like green onion, avocado, or lemon.
Notes
For meal prep, store components separately and reheat as needed. Use a meat thermometer for perfectly cooked chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Pan-Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 50mg