Sweet Potato Chicken Bowl
A grain-based bowl with roasted sweet potato, cooked chicken, and fresh vegetables over a choice of base grain. Served warm with optional sauce and garnishes for customizable texture and flavor.
Ingredients
Method
Preheat oven to 400°F. Cut sweet potato into 3/4-inch cubes and cut chicken breast into bite-sized pieces. Prepare vegetables: grate or slice carrot, and wash or chop leafy greens if using.
Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast for 20 minutes until edges are caramelized and interior is tender.
While sweet potato roasts, heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken pieces, salt, and pepper; cook 8–10 minutes, stirring occasionally, until golden and cooked through (internal temperature 165°F).
Cook grain according to package directions until tender and fluffy; drain if necessary.
Divide cooked grain between two bowls. Top each with roasted sweet potato, cooked chicken, carrot, and chosen fresh vegetables.
Drizzle with optional sauce if desired and top with optional garnish. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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