Description
Roasted chicken sweet potato rice bowl brings comfort straight to your dinner table with minimal effort and maximum flavor. Tender chicken, caramelized sweet potatoes, and fluffy rice combine for a nourishing meal that satisfies your hunger and warms your soul.
Ingredients
Scale
Main Proteins:
- 8 ounces chicken breast
- 2 packed cups kale leaves
Starches and Vegetables:
- 2 cups cooked brown rice
- 1 medium sweet potato
- 1 medium avocado
Oils, Seasonings, and Toppings:
- 2 tablespoons avocado oil
- 2 teaspoons olive oil
- 1 teaspoon fresh lemon juice
- ¼ cup crumbled feta cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- ⅛ teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- Pinch of salt
- Chopped green onions
Instructions
- Prepare your oven by heating it to 425°F and lining a baking sheet with parchment paper.
- Combine all spices in a small mixing bowl to create your seasoning blend.
- Toss the sweet potato pieces with 1 tbsp avocado oil and half of the spice mixture, spreading them on one side of the prepared baking sheet.
- Coat the chicken pieces with remaining 1 tbsp avocado oil and the rest of the spice blend, placing them on the other side of the baking sheet.
- Roast the chicken and sweet potatoes for 22 minutes, carefully flipping the ingredients halfway through cooking time.
- While the protein roasts, strip kale leaves from their stems and tear into bite-sized pieces.
- Massage the kale with 2 tsp olive oil, 1 tsp lemon juice, and a pinch of salt for 2 minutes to soften the leaves.
- Scoop 1 cup of cooked brown rice into each serving bowl.
- Layer the roasted chicken and sweet potato pieces over the rice.
- Top each bowl with massaged kale, sliced avocado, and 2 tbsp crumbled feta cheese.
- Garnish with chopped green onions if desired, and serve immediately while warm.
Notes
- Swap out brown rice for quinoa or cauliflower rice to make this dish gluten-free or lower carb.
- For a vegetarian version, replace chicken with crispy tofu or roasted chickpeas seasoned with the same spice blend.
- Massaging kale breaks down tough fibers and makes it more tender and easier to digest, so don’t skip this crucial step.
- Store leftover components separately in the refrigerator to keep the kale crisp and prevent soggy rice, which can help the bowl stay fresh for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 700 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 40 g
- Cholesterol: 75 mg