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Chicken and Sweet Potato Rice Bowl

A wholesome and delicious meal combining roasted sweet potatoes, juicy chicken, and creamy yogurt sauce served over rice, perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rice Any type of rice could be used.
  • 2 medium sweet potatoes Cubed.
  • 2 boneless, skinless chicken breasts Seasoned with salt and pepper.
  • 1 cup yogurt For the creamy sauce.
  • 1 tablespoon olive oil For tossing with sweet potatoes.
  • Salt To taste.
  • Pepper To taste.
Optional Toppings
  • green onions Chopped, for garnish.
  • cilantro Chopped, for garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cube the sweet potatoes and toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
  3. While the sweet potatoes are roasting, cook the rice according to package instructions.
  4. Season the chicken breasts with salt and pepper. Cook them in a skillet over medium heat for about 7-8 minutes on each side or until they’re cooked through. Let them rest before slicing.
  5. In a small bowl, mix the yogurt with a pinch of salt and pepper.
Assembly
  1. Assemble the rice bowls starting with a base of rice, top it with roasted sweet potatoes, sliced chicken, and drizzle the yogurt sauce on top.
  2. Garnish with green onions and cilantro if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop.