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The Chicken and Sweet Potato Rice Bowl is a culinary delight that combines the earthy flavors of roasted sweet potatoes with the savory goodness of seasoned chicken thighs. This dish has gained immense popularity for its balance of nutrition, flavor, and versatility, making it a perfect choice for busy weeknights or leisurely weekend meals. The best part? It caters to various dietary preferences and can be customized with your favorite toppings and ingredients.

Chicken and Sweet Potato Rice Bowl

Discover the deliciousness of a Chicken and Sweet Potato Rice Bowl! This wholesome meal combines savory chicken thighs and earthy roasted sweet potatoes over a base of nutritious brown rice, topped with creamy avocado and black beans. Perfect for busy weeknights or leisurely weekends, this recipe is easy to customize to your taste. Packed with protein, fiber, and essential vitamins, it’s a delightful way to eat healthy! #ChickenAndSweetPotato #HealthyEating #MealPrep #RiceBowl #NutritiousRecipes
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 medium sweet potatoes, peeled and cubed

1 cup brown rice

2 cups chicken broth (or water)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 cup black beans, rinsed and drained

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Optional toppings: sliced radishes, diced tomatoes, or sour cream

Instructions
 

Prepare the rice: In a medium saucepan, combine the brown rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-50 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

    Cook the sweet potatoes: While the rice cooks, place the cubed sweet potatoes in a pot with water. Bring to a boil and cook for 15 minutes until fork-tender. Drain and set aside.

      Season the chicken: In a bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over the chicken thighs.

        Cook the chicken: Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes on each side or until they reach an internal temperature of 165°F (75°C). Once cooked, let them rest for a few minutes, then slice into strips.

          Assemble the rice bowl: In serving bowls, layer the brown rice as the base. Top with sweet potato cubes, black beans, sliced chicken, and avocado.

            Garnish: Squeeze lime juice over the top and sprinkle fresh cilantro. Add any additional toppings you prefer, such as sliced radishes, diced tomatoes, or a dollop of sour cream.

              Serve: Enjoy your flavorful Chicken and Sweet Potato Rice Bowl warm!

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4