Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil for sweet potatoes
- 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 for chicken
- 0.5 tsp garlic powder for chicken
- 0.5 tsp onion powder
- Salt and black pepper to taste for chicken
- 2 cups cooked white or brown rice
- 0.5 cup Greek yogurt 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 for the sauce
- 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, or cucumber)
- Fresh cilantro or parsley, chopped, for garnish
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Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet.
- Toss cubed sweet potatoes with 1 tbsp olive oil, 0.5 tsp paprika, 0.25 tsp garlic powder, salt, and pepper. Spread them out on the baking sheet.
- Roast sweet potatoes for 20 to 25 minutes, flipping halfway until tender and caramelized.
- Season 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. Add chicken and cook for 5 to 7 minutes until golden and cooked through.
- Whisk Greek yogurt or mayonnaise, lime juice, sriracha, cumin, paprika, and optional cayenne in a bowl. Season with salt until smooth.
- Cook rice according to package directions and steam or sauté green vegetables while the chicken cooks.
- Divide cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Drizzle with creamy spiced sauce and garnish with fresh herbs. Serve immediately.
Notes
- Feel free to swap proteins and vegetables based on your preference!