Description
This Chicken and Sweet Potato Rice Bowl combines lean protein, complex carbohydrates, and vibrant flavors for a nutritious and satisfying meal. The combination of seasoned chicken breast, roasted sweet potatoes, and hearty brown rice creates a perfectly balanced bowl that’s drizzled with a creamy tahini sauce. Ready in under 30 minutes, this recipe is perfect for meal prep, quick weeknight dinners, or a post-workout meal that will keep you energized throughout the day.
Ingredients
Scale
For the Bowl:
- 1 pound chicken breast, diced and seasoned with salt and pepper
- 2 cups sweet potatoes, diced (about 2 medium sweet potatoes)
- 2 cups cooked brown rice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Tahini Drizzle:
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 tablespoon water (add more for desired consistency)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the sweet potatoes by tossing the diced sweet potatoes with olive oil, paprika, salt, and pepper in a bowl until evenly coated.
- Roast the sweet potatoes by spreading them in a single layer on the prepared baking sheet. Bake for 18-20 minutes or until tender and slightly caramelized around the edges, turning halfway through cooking time.
- Cook the chicken in a non-stick skillet over medium-high heat until browned and fully cooked through (internal temperature of 165°F/74°C), about 6-8 minutes, stirring occasionally.
- Make the tahini drizzle by whisking together tahini, lemon juice, and water in a small bowl until smooth. Add more water if needed to reach a pourable consistency.
- Assemble the bowls by dividing the cooked brown rice between serving bowls, then topping each with the cooked chicken and roasted sweet potatoes.
- Finish and serve by drizzling each bowl with the tahini sauce before serving. Enjoy warm!