Description
I love discovering recipes that combine the goodness of healthy ingredients with flavors that excite the taste buds, and this Chicken and Sweet Potato Rice Bowl does just that. Every time I make this dish, it takes me back to the moments when I craved a warm, filling meal that didn’t compromise on flavor or nutrition
Ingredients
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1 lb chicken breast, diced and seasoned with salt and pepper
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2 cups sweet potatoes, diced
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2 cups cooked brown rice
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1 tablespoon olive oil
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1 teaspoon paprika
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Salt and pepper, to taste
Tahini Drizzle
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2 tablespoons tahini
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1 tablespoon lemon juice
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1 tablespoon water
Instructions
Start by preheating your oven to 400°F (200°C) for the sweet potatoes. Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, sprinkle with paprika, salt, and pepper, and toss them to coat evenly. Roast for about 20 minutes, or until they are golden brown and soft on the inside.
While the sweet potatoes are roasting, heat a skillet over medium heat and cook the seasoned chicken until browned and cooked through, about 7-8 minutes. Stir occasionally to ensure the chicken cooks evenly and doesn’t burn.
To make the tahini drizzle, whisk together the tahini, lemon juice, and water until smooth. You can add more water if you prefer a thinner drizzle. Taste and adjust the lemon juice or water to your liking.
Once the sweet potatoes and chicken are ready, assemble the bowls by layering the cooked brown rice, followed by the chicken and roasted sweet potatoes. Drizzle with the tahini sauce before serving, and enjoy
