Description
A heartwarming dish combining tender chicken, sweet potatoes, and vibrant broccoli over a bed of brown rice or quinoa.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 medium sweet potatoes, peeled and diced
- 1 cup brown rice or quinoa
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, garlic powder, paprika, and a sprinkle of salt and pepper until well-coated. Spread them on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes, or until tender, flipping halfway through for even cooking.
- While they’re roasting, cook the brown rice or quinoa according to the package instructions.
- In a large skillet over medium heat, add a drizzle of olive oil and then add the diced chicken. Cook until it’s golden brown and cooked through, roughly 7-10 minutes, seasoning with salt and pepper as it cooks.
- In the last few minutes of cooking the chicken, add the broccoli florets to the skillet to steam them.
- To assemble, place a serving of rice or quinoa in a bowl, then top it with roasted sweet potatoes, cooked chicken, and broccoli.
- Garnish with chopped parsley or green onions before serving.
Notes
This bowl is great for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg