Roasted Chicken Sweet Potato Rice Bowl
A nutritious and flavorful rice bowl featuring roasted chicken, sweet potatoes, and fresh spinach, perfect for meal prep.
Ingredients
Protein
- 2 lbs boneless skinless chicken breasts (cut into 1-inch cubes)
Vegetables
- 2 large sweet potatoes (peeled and diced into 1-inch cubes)
- 2 cups cooked brown rice
- 3 tbsp olive oil
- 1 tsp kosher salt
- 2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
Additional
- 2 cups fresh baby spinach
Instructions
- Preheat oven to 400°F (200°C).
- Combine chicken, sweet potatoes, olive oil, salt, pepper, garlic powder, oregano, and smoked paprika; coat thoroughly.
- Spread mixture on a parchment-lined baking sheet and roast for 25-30 minutes until cooked and tender.
- Divide rice into four containers, top with spinach, then add roasted chicken and sweet potatoes.
- Let cool slightly, seal, and refrigerate for up to 4 days.
Notes
Adjust seasoning to taste and ensure chicken reaches an internal temperature of 165°F (74°C).