Description
A heartwarming bowl of roasted sweet potatoes, tender chicken, and fresh veggies, perfect for chilly evenings.
Ingredients
Scale
- 2 chicken breasts
- 2 sweet potatoes
- 1 cup rice (any variety)
- 2 cups mixed fresh veggies (e.g., bell peppers, broccoli, carrots)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or teriyaki sauce
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes; toss them with olive oil, salt, pepper, garlic powder, and onion powder. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes until tender and golden.
- While the sweet potatoes are roasting, cook your rice according to package instructions.
- In a skillet over medium heat, add a splash of olive oil, and cook the seasoned chicken breasts for about 6-7 minutes per side until fully cooked through and golden brown.
- In the same skillet, stir-fry the mixed veggies for a few minutes until vibrant and slightly tender.
- To assemble, place a serving of rice in a bowl, top with roasted sweet potatoes, sliced chicken, and stir-fried veggies. Drizzle with soy sauce or teriyaki sauce before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg