Savor this Chicken & Sweet Potato Rice Bowl – a perfect blend of protein, fiber, and flavor. Quick, healthy comfort in every delicious bite!

Scale

1½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

2 medium sweet potatoes (about 1 lb/450g), peeled and diced into ½-inch cubes

1 cup (185g) jasmine rice or brown rice

2 tablespoons olive oil, divided

2 tablespoons soy sauce (or tamari for gluten-free option)

1 tablespoon honey or maple syrup

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon cayenne pepper (optional)

1 red bell pepper, diced

1 small red onion, thinly sliced

2 cups fresh spinach or kale, roughly chopped

Salt and freshly ground black pepper, to taste

Fresh cilantro, avocado slices, and lime wedges for garnish

In a medium bowl, combine chicken pieces with 1 tablespoon olive oil, soy sauce, honey, garlic, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper. Toss to coat evenly and marinate for at least 15 minutes.
Rinse rice until water runs clear. Cook according to package instructions, typically with a 1:1.5 ratio of rice to water. After cooking, keep covered and let steam for 10 minutes, then fluff with a fork.
Preheat oven to 425°F (220°C). Toss diced sweet potatoes with remaining tablespoon of olive oil and season with salt and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
Heat a large skillet over medium-high heat. Add marinated chicken (with marinade) and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through to 165°F (74°C) internal temperature.
In the same skillet, add bell pepper and red onion. Cook for 3-4 minutes until slightly softened. Add greens and cook just until wilted, about 1 minute for spinach or 2-3 minutes for kale.
Divide rice among serving bowls. Top with sweet potatoes, chicken, and sautéed vegetables. Garnish with cilantro, avocado slices, and lime wedges. Serve immediately.