Description
A hearty and comforting rice bowl made with tender creamy chicken, roasted sweet potatoes, fluffy rice, and fresh spinach. This balanced meal combines savory and slightly sweet flavors for a cozy and satisfying dish perfect for lunch, dinner, or meal prep.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked white or brown rice
- 2 boneless skinless chicken breasts, diced
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup fresh spinach
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and black pepper. Spread evenly on the prepared baking sheet.
- Roast the sweet potatoes for 25 minutes or until tender and lightly caramelized.
- Meanwhile, cook the rice according to package instructions if not already prepared.
- Heat a large skillet over medium heat and melt the butter.
- Add the diced chicken and cook for 6 to 8 minutes until fully cooked and golden brown.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, then stir in the Parmesan cheese and Italian seasoning.
- Allow the sauce to simmer for a few minutes until slightly thickened.
- Add the spinach and cook until wilted.
- Divide the cooked rice into serving bowls.
- Top with roasted sweet potatoes and creamy chicken mixture.
- Garnish with chopped parsley and serve warm.
Notes
- Chicken thighs can be substituted for chicken breasts for extra juiciness.
- Add vegetables like broccoli, mushrooms, or bell peppers for more variety.
- Brown rice or quinoa can be used instead of white rice.
- For extra heat, add red pepper flakes to the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of milk or broth if the sauce thickens too much.
- The components can be frozen separately for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 125mg
