Name: Healthy Chicken & Sweet Potato Rice Bowl
Ingredients: 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes; 2 medium sweet potatoes (about 1 lb/450g), peeled and diced into ½-inch cubes; 1 cup (185g) uncooked brown rice (or white rice if preferred); 2 tablespoons olive oil, divided; 1 tablespoon maple syrup; 2 cloves garlic, minced; 1 teaspoon paprika; ½ teaspoon ground cumin; ½ teaspoon dried thyme; Salt and pepper to taste; 2 cups fresh spinach or kale, roughly chopped; 1 avocado, sliced; 2 tablespoons pumpkin seeds or sunflower seeds; Fresh lime wedges for serving; 2 tablespoons tahini or Greek yogurt; 1 tablespoon lemon juice; 1 teaspoon honey; 1 small garlic clove, minced; Water to thin as needed

Description

Savor the rainbow! This Healthy Chicken & Sweet Potato Rice Bowl is what happens when nutrition meets serious flavor. Quick to make and totally customizable for your perfect weeknight dinner solution.

Ingredients

Scale

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
2 medium sweet potatoes (about 1 lb/450g), peeled and diced into ½-inch cubes
1 cup (185g) uncooked brown rice (or white rice if preferred)
2 tablespoons olive oil, divided
1 tablespoon maple syrup
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon dried thyme
Salt and pepper to taste
2 cups fresh spinach or kale, roughly chopped
1 avocado, sliced
2 tablespoons pumpkin seeds or sunflower seeds
Fresh lime wedges for serving
2 tablespoons tahini or Greek yogurt
1 tablespoon lemon juice
1 teaspoon honey
1 small garlic clove, minced
Water to thin as needed

Instructions

Rinse 1 cup of brown rice under cold water. Add to a medium pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender. Fluff with a fork and set aside.
Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, maple syrup, a pinch of salt, and half of the paprika and cumin. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway, until caramelized.
Season chicken cubes with remaining paprika, cumin, dried thyme, salt, and pepper. Heat remaining olive oil in a skillet over medium-high heat. Add garlic and cook for 30 seconds. Add chicken and cook for 6-8 minutes until golden and cooked through (165°F/74°C).
Whisk together tahini/yogurt, lemon juice, honey, and minced garlic in a small bowl. Add water as needed to reach drizzling consistency.
Assemble bowls with a base of rice, then arrange sweet potatoes, chicken, and fresh greens in sections. Add avocado slices, sprinkle with seeds, and drizzle with sauce. Serve with lime wedges.