Ingredients
Scale
- 2 medium sweet potatoes (peeled and cubed)
- 1 tbsp olive oil
- 0.5 tsp paprika
- 0.25 tsp garlic powder
- Salt and black pepper (to taste)
- 1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 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
- 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 olive oil, paprika, garlic powder, salt, and pepper.
- Roast at 400°F (200°C) for 20 to 25 minutes, flipping halfway, until tender and caramelized.
- Season chicken cubes with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium high heat. Cook chicken for 5 to 7 minutes until golden and cooked through.
- Whisk Greek yogurt or mayonnaise, lime juice, sriracha, cumin, paprika, and optional cayenne. Season with salt until smooth and thick.
- Cook rice and steam or 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
Use pre-cubed sweet potatoes or a food processor to speed prep. Cook rice in advance and reheat with a splash of water for fluffiness. Store components separately in airtight containers for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg