Ingredients
Scale
- 2 large chicken breasts, cut into 1-inch cubes
- 2 medium sweet potatoes, peeled and cubed
- 2 cups cooked rice (white, brown, or jasmine)
- 2 tablespoons olive oil
- 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
- Optional: Squeeze of lime or a drizzle of tahini dressing
Instructions
- Step 1: Preparation
Start by preheating your oven to 400°F (200°C). Peel the sweet potatoes and cut them into small, uniform half-inch cubes to ensure they cook quickly and evenly. Pat the chicken breasts dry with paper towels and dice them into bite-sized pieces. Prepare your spices in a small bowl, mixing the paprika, garlic powder, onion powder, salt, and pepper until well combined. - Step 2: Cooking
Toss the sweet potato cubes in a bowl with half the olive oil and half the spice mixture. Spread them on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly browned. While the potatoes roast, heat the remaining oil in a large skillet over medium-high heat. Add the chicken pieces and the rest of the spices. Sauté the chicken for about 8-10 minutes, stirring occasionally, until the internal temperature reaches 165°F and the edges are golden brown. - Step 3: Plating
Begin the assembly by placing a generous base of cooked rice in four bowls. Layer a handful of fresh greens on one side, then divide the roasted sweet potatoes and cooked chicken evenly among the bowls. Top each serving with fresh avocado slices. Finish with a squeeze of lime juice or your favorite dressing for an extra pop of flavor and moisture. Serve immediately while warm.
- Cook Time: 40 minutes