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- 2 boneless, skinless chicken breasts - 1 large sweet potato, peeled and diced - 1 cup brown rice - 2 cups vegetable broth - 1 bell pepper, sliced - 1 small red onion, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - ¼ cup fresh cilantro, chopped (for garnish) - 1 avocado, sliced (optional, for serving) You need fresh ingredients to create the best flavors. The chicken gives protein and richness. Sweet potatoes add sweetness and texture. Brown rice forms a hearty base. Vegetable broth adds depth to the rice. For seasoning, smoked paprika and cumin bring warmth. Garlic and onion add nice flavors, too. Fresh cilantro adds brightness as a garnish. Avocado gives creaminess and is optional but nice. Choose quality ingredients to make your meal stand out. This bowl is not just tasty; it's also colorful and good for you. Each bite will be satisfying and full of flavor. {{ingredient_image_1}} To cook the brown rice, start by gathering your ingredients. You need 1 cup of brown rice and 2 cups of vegetable broth. Pour the broth into a medium pot with the rice. Bring it to a boil on high heat. Once it boils, lower the heat. Cover the pot and let it simmer for about 30 to 35 minutes. This will let the rice soak up the broth. - Tips for perfect rice texture: - Make sure to keep the pot covered while it cooks. - After the time is up, remove it from heat and let it sit for 5 minutes. This resting time helps the rice finish cooking. Fluff it with a fork for a light texture. Next, we move on to the sweet potatoes. Peel and dice 1 large sweet potato. Preheat your oven to 400°F (200°C). Take a baking sheet and spread the diced sweet potato evenly. Drizzle with 1 tablespoon of olive oil, and sprinkle some salt and pepper. Toss them well so they are coated. - Achieving caramelization: - Roast the sweet potatoes in the oven for about 20 to 25 minutes. - Check them halfway and give them a stir for even cooking. When they turn golden and tender, they are ready. Now for the chicken. Use 2 boneless, skinless chicken breasts. Season them with smoked paprika, cumin, salt, and pepper. In a skillet, heat 1 tablespoon of olive oil over medium heat. When hot, add the chicken. Cook on each side for about 5 to 7 minutes. - Sautéing onions and peppers: - Push the chicken to the side of the skillet. Add 1 small diced red onion and 2 cloves of minced garlic. Sauté for about 2 to 3 minutes until the onion is clear. - After the chicken is done, remove it from the skillet. Let it rest, then slice it. - In the same skillet, add 1 sliced bell pepper and sauté for another 2 to 3 minutes until it softens. Now you're ready to build your bowls! To make sure your chicken turns out tender, use these methods: - Brining: Soak the chicken in saltwater for 30 minutes. This keeps it juicy. - Pounding: Gently pound the chicken to an even thickness. This helps it cook evenly. When cooking, check the internal temperature with a meat thermometer. The chicken must reach 165°F (75°C) to be safe to eat. This ensures it is fully cooked and safe. Adding spices can make your dish pop. Here are some ideas: - Extra spices: Try adding garlic powder or chili powder for a kick. - Sauces: A drizzle of soy sauce or sriracha can add depth. You can also pair your rice bowl with fresh lime or lemon. This adds a bright, zesty touch. How you serve your rice bowl matters. Here are some tips: - Serving style: Use deep plates for a cozy look. Layer the ingredients for a colorful display. - Garnishes: Fresh cilantro adds a nice touch. Sliced avocado provides creaminess and flavor. These simple steps can make your meal look as good as it tastes. Enjoy! Pro Tips Rest the Chicken: Allow the cooked chicken to rest for a few minutes before slicing. This helps retain its juices and keeps the meat tender. Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini or spinach for added nutrition and flavor. Perfectly Cooked Rice: Rinse the brown rice under cold water before cooking to remove excess starch, which helps achieve a fluffier texture. Garnish Wisely: Adding a squeeze of fresh lime juice over the assembled bowls can brighten up the flavors significantly. {{image_2}} You can easily swap the chicken in this recipe. Try using turkey or pork for a new taste. Each meat adds a different flavor and texture. If you want vegetarian options, consider chickpeas or tofu. Both are protein-rich and will fill you up. Just make sure you season them well to add flavor. Feel free to play with different vegetables. Instead of sweet potatoes, use butternut squash or even carrots. You can also add greens like spinach or kale for extra color and nutrition. For rice, try quinoa or cauliflower rice. Both options give you a unique twist and change the texture. If you like spice, add chili powder or sriracha for heat. These spices can turn your bowl into a fiery delight. You can also experiment with international flavors. For a Mexican touch, use black beans and corn. For an Asian flair, use soy sauce and sesame oil. These swaps create delicious new versions of your rice bowl. To keep your chicken and sweet potato rice bowl fresh, follow these tips: - Refrigeration tips: Store leftovers in an airtight container. Make sure the bowl cools to room temperature before sealing. This helps avoid moisture buildup. In the fridge, the meal stays good for up to 3 days. - Freezing for future meals: If you want to save it longer, freeze the rice bowl. Use freezer-safe containers and separate the chicken, rice, and veggies if possible. This keeps each part fresh. You can store it for up to 3 months. When you want to enjoy your leftovers, reheating is key: - Methods for maintaining texture and flavor: The best way to reheat is in the oven. Preheat it to 350°F (175°C). Place the bowl in a baking dish and cover it with foil. Heat for about 20 minutes. This method keeps the chicken juicy and the rice fluffy. You can also use the microwave. Place the bowl in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat in 30-second intervals, stirring in between, until hot. Yes, you can prepare this meal ahead of time. Cook the rice and sweet potatoes first. Store them in separate airtight containers in the fridge. They will stay fresh for up to four days. When ready to eat, reheat them on the stove or in the microwave. You can also cook the chicken in advance. Store it sliced in the fridge. Just warm it up when you’re ready to assemble your bowl. You can easily adapt this rice bowl for different diets. For a gluten-free option, use a gluten-free soy sauce or tamari for flavor. To make it vegan, replace chicken with tofu or chickpeas. Use vegetable broth instead of chicken broth for cooking the rice. These swaps keep the dish tasty while meeting dietary needs. For a balanced meal, consider a side salad with mixed greens and a light vinaigrette. You can also serve roasted vegetables or steamed broccoli. If you want something warm, a cup of soup pairs well. These sides add more nutrients and flavor, making your meal even better. In this blog post, I shared a process for making a delicious chicken and sweet potato rice bowl. We covered key ingredients, cooking steps, and tips for perfect results. I also explored variations and how to store your meals. Remember, cooking is all about personalizing flavors and techniques to fit your taste. With simple adjustments, you can enjoy a dish that suits your needs. Try these tips for your next meal adventure. Happy cooking!

Savory Chicken & Sweet Potato Rice Bowl

A delicious and nutritious rice bowl featuring tender chicken, roasted sweet potatoes, and sautéed vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 breasts boneless, skinless chicken
  • 1 large sweet potato, peeled and diced
  • 1 cup brown rice
  • 2 cups vegetable broth
  • 1 bell pepper sliced (any color)
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 0.25 cup fresh cilantro, chopped (for garnish)
  • 1 whole avocado, sliced (optional, for serving)

Instructions
 

  • Start by cooking the brown rice: In a medium pot, combine 1 cup of brown rice and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
  • While the rice is cooking, preheat your oven to 400°F (200°C). Spread the diced sweet potato on a baking sheet and drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly. Roast in the oven for about 20-25 minutes or until the sweet potatoes are tender and caramelized.
  • In a skillet over medium heat, add the remaining 1 tablespoon of olive oil. Once hot, add the diced red onion and garlic. Sauté for 2-3 minutes until the onions become translucent.
  • Season the chicken breasts with smoked paprika, cumin, salt, and pepper. Push the sautéed onions to the side of the skillet and add the chicken to the pan. Cook for about 5-7 minutes on each side, or until the chicken is cooked through (internal temperature should reach 165°F/75°C). Once done, remove from heat and let it rest for a couple of minutes before slicing.
  • In the same skillet, add the sliced bell pepper and sauté for an additional 2-3 minutes until slightly softened.
  • To assemble the bowls, start with a base of brown rice. Add a scoop of roasted sweet potatoes, sliced chicken, and sautéed bell pepper and onion on top.
  • Garnish with fresh cilantro and sliced avocado if desired.

Notes

Serve the rice bowls in deep plates for a comforting look, and drizzle with a splash of lime juice for an added zesty flavor!
Keyword chicken, healthy, rice bowl, sweet potato