Description
A delicious and healthy meal option that combines wholesome sweet potatoes with tender chicken and flavorful sauces.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil (for sweet potatoes)
- 0.5 tsp paprika (for sweet potatoes)
- 0.25 tsp garlic powder (for sweet potatoes)
- Salt and black pepper, to taste
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tbsp olive oil (for chicken)
- 0.5 tsp garlic powder (for chicken)
- 0.5 tsp onion powder (for chicken)
- Salt and black pepper, to taste
- 2 cups cooked white or brown rice
- 0.5 cup Greek yogurt (plain, or mayonnaise)
- 1 tbsp lime juice
- 1 tsp sriracha (or to taste)
- 0.5 tsp cumin
- 0.25 tsp paprika (for sauce)
- Pinch of cayenne pepper (optional)
- Salt, to taste
- 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Toss cubed sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, flipping halfway, until tender and caramelized.
- Season chicken cubes with garlic powder, onion powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes until golden and cooked through.
- Whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne. Season with salt until smooth and of a thick gooey consistency.
- Cook rice and steam/sauté green vegetables if using.
- Divide cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Generously drizzle with creamy spiced sauce. Garnish with fresh cilantro or parsley. Serve immediately.
Notes
Store in an airtight container in the fridge for up to 4 days. Reheat in microwave or stovetop when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American