Roasted Chicken & Sweet Potato Rice Bowl with Creamy Garlic Sauce
A comforting rice bowl featuring roasted sweet potatoes, tender chicken, and a rich creamy garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 2 boneless, skinless chicken breasts
- 2 sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup broccoli florets
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes.
- Season the chicken breasts with salt and pepper, placing them on a separate baking sheet. Bake for 20-25 minutes or until cooked through.
- Make the creamy garlic sauce by heating the heavy cream and minced garlic until it begins to simmer. Stir in lemon juice and season with salt and pepper.
- Steam or sauté the broccoli until bright green and tender.
- Assemble the bowls by scooping cooked rice into each bowl and topping with sliced chicken, roasted sweet potatoes, and steamed broccoli. Drizzle with creamy garlic sauce and garnish with parsley.
Notes
Store leftovers in an airtight container for up to 3-4 days. For reheating, a quick stir in the microwave works great.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg