Description
Tender roasted chicken, sweet potatoes, and fluffy rice come together in this satisfying and nutritious one-bowl meal. It’s a quick, easy, and delicious dinner that’s perfect for busy weeknights.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 2 medium sweet potatoes, peeled and cubed
– 1 cup uncooked white rice
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups chicken broth
Instructions
1. 1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2. Place the chicken thighs and cubed sweet potatoes on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
3. 3. Roast for 20-25 minutes, until the chicken is cooked through and the sweet potatoes are tender.
4. 4. Meanwhile, cook the rice according to package instructions, using chicken broth instead of water.
5. 5. Divide the rice evenly among bowls. Top with the roasted chicken and sweet potatoes.
6. 6. Serve hot and enjoy!
Notes
For extra flavor, you can add a drizzle of teriyaki sauce or a sprinkle of fresh chopped cilantro or green onions. This dish also reheats well for leftovers.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American