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Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Description

These Roasted Sweet Potato, Chicken, Kale, and Rice Bowls are a wholesome, nutrient-packed meal perfect for a quick and satisfying dinner. Sweet potatoes and chicken are roasted to perfection, then paired with hearty kale and fluffy rice, all brought together with a light and flavorful dressing. Balanced and delicious!

Ingredients

Units Scale

For the Bowls:

  • 1 medium sweet potato, peeled and diced
  • 2 boneless, skinless chicken breasts
  • 2 cups kale, stems removed and chopped
  • 1 cup cooked brown rice (or white rice, as preferred)
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste

For the Dressing:

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Prep and Roast Sweet Potatoes:
    • Preheat your oven to 400°F (200°C).
    • Toss the diced sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
  2. Prepare and Roast Chicken:
    • Season the chicken breasts with salt, pepper, and a pinch of garlic powder.
    • Place on the same baking sheet as the sweet potatoes or a separate one if needed.
  3. Roast:
    • Roast the chicken and sweet potatoes in the oven for 20-25 minutes, flipping halfway, until the sweet potatoes are tender and the chicken is cooked through (165°F internal temperature).
  4. Cook the Rice:
    • While the chicken and sweet potatoes roast, cook 1 cup of rice according to package instructions.
  5. Sauté Kale:
    • Heat a skillet over medium heat. Add a splash of olive oil and sauté the kale for 2-3 minutes until slightly wilted. Season with a pinch of salt.
  6. Make the Dressing:
    • Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.
  7. Assemble the Bowls:
    • Divide the cooked rice between two bowls. Top with roasted sweet potatoes, sliced chicken, and sautéed kale. Drizzle with dressing before serving.

Notes

  • For added crunch, sprinkle with toasted nuts or seeds like sunflower seeds or sliced almonds.
  • Substitute quinoa or cauliflower rice for a low-carb option.

Find it online: https://newsvks.com/roasted-sweet-potato-chicken-kale-and-rice-bowls-for-two/