Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 0.5 tsp paprika
- 0.25 tsp garlic powder
- Salt and black pepper, to taste
- 1 lb boneless skinless chicken breast, cut into 1 inch cubes
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- Salt and black pepper, to taste
- 2 cups cooked white or brown rice
- 0.5 cup Greek yogurt (plain or mayonnaise)
- 1 tbsp lime juice
- 1 tsp sriracha (or to taste)
- 0.5 tsp cumin
- 0.25 tsp paprika
- Pinch of cayenne pepper (optional)
- Salt to taste
- 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
- Fresh cilantro or parsley, chopped for garnish
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Instructions
- Preheat your oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
- Roast the sweet potatoes for 20 to 25 minutes, flipping halfway, until tender and nicely caramelized.
- While potatoes roast, season the chicken cubes with 0.5 tsp garlic powder, 0.5 tsp onion powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Cook the chicken for 5 to 7 minutes, stirring once or twice until golden and cooked through. Rest the chicken for a minute to let the juices settle.
- Whisk together the Greek yogurt or mayo with lime juice, sriracha, cumin, paprika, and optional cayenne. Taste and add salt until the sauce is smooth and thick enough to drizzle.
- Cook your rice and steam or sauté the green vegetables if using.
- Divide the cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Generously drizzle with the creamy spiced sauce. Garnish with fresh cilantro or parsley and serve immediately.
Notes
- Make this recipe ahead of time, storing components separately. The sauce can be kept in the fridge for up to 4 days. Adjust flavors to your liking for a personalized dish.