Ingredients
Scale
- 2 large chicken breasts, cut into 1-inch cubes
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1.5 cups Jasmine or Brown rice
- 3 cups water or chicken broth
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 2 cups fresh baby spinach or kale
- 1 avocado, sliced (for topping)
- Optional: Sriracha or tahini dressing for drizzling
Instructions
- Start by rinsing your rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Peel the sweet potatoes and cut them into uniform 1/2-inch cubes so they cook evenly. Pat the chicken breast dry with paper towels and cut into bite-sized pieces. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper to create your seasoning blend.
- Bring the water or broth to a boil in a medium pot. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes. While the rice cooks, heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until softened and browned. Remove the potatoes and set aside. In the same skillet, add the remaining oil and the chicken. Sprinkle with the spice blend and sauté for 6-8 minutes until the chicken is cooked through and golden. During the last minute of cooking, toss the spinach into the pan to let it wilt slightly.
- Fluff the rice with a fork and divide it among four bowls. Top each bowl with a generous portion of the seasoned chicken and wilted greens. Add the roasted sweet potatoes on the side. Finish the dish by adding fresh avocado slices to each bowl. Drizzle with your favorite sauce or a squeeze of fresh lime juice before serving warm.
- Cook Time: 40 minutes