Chicken Sweet Potato Rice Bowl
This delicious Chicken Sweet Potato Rice Bowl combines tender chicken, roasted sweet potatoes, and fluffy rice with a savory soy-honey glaze. Quick 40-minute meal perfect for busy weeknights.
Equipment
- mixing bowl
- measuring spoons
- knife
- cutting board
- medium saucepan
- large skillet
- small bowl
- whisk
- spatula
Ingredients
Main Ingredients
- 1.25 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup long-grain white rice, uncooked
- 2 tablespoons olive oil, divided
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
Sauce and Seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 green onions, thinly sliced
Instructions
- In a medium saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes until the water is absorbed and the rice is tender.
- While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced sweet potato and cook for 12-15 minutes, stirring occasionally, until the pieces are tender and lightly browned on the edges.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, smoked paprika, garlic powder, salt, and pepper to create the sauce.
- Push the cooked sweet potatoes to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty space and place the chicken cubes in a single layer. Cook for 5-7 minutes without moving to get a good sear, then flip and cook for another 5 minutes until the chicken is cooked through and no longer pink.
- Pour the sauce over the chicken and sweet potatoes, stirring to coat everything evenly. Let it simmer for 2-3 minutes until the sauce thickens slightly and glazes the ingredients.
- Fluff the cooked rice with a fork and divide it between bowls. Top with the glazed chicken and sweet potato mixture, then garnish with the sliced green onions.