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Lemon Garlic Chicken Sweet Potato Rice Bowl Recipe Delight

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This Lemon Garlic Chicken With Sweet Potato Rice Bowl is a comforting and flavorful dish that combines perfectly seared chicken with vibrant sweet potato rice. It’s a quick and nutritious meal that will become a staple in your kitchen.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • Zest and juice of 2 large lemons
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)
  • 2 medium sweet potatoes (about 1 lb), peeled and diced into small cubes
  • 1 cup long-grain white rice (or brown rice for a healthier option)
  • 2 cups vegetable broth or water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 cup green onions, sliced (for garnish)
  • Sliced avocado (optional)
  • Crumbled feta cheese (optional)
  • Fresh cilantro or parsley (optional)

Instructions

  1. Start by marinating the chicken. In a bowl, combine 1/4 cup olive oil, minced garlic, lemon zest, lemon juice, honey, oregano, salt, and black pepper. Add the chicken breasts, ensuring they are well-coated. Let them marinate for at least 10 minutes while you prepare the sweet potatoes and rice.
  2. In a medium pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced sweet potatoes and sauté for about 5 minutes, stirring occasionally until they begin to soften and their edges start to caramelize.
  3. Add 1 cup of long-grain white rice (or brown rice) to the pot with the sweet potatoes. Stir for about 1 minute, allowing the rice to absorb some of the flavors from the sweet potatoes.
  4. Pour in 2 cups of vegetable broth (or water) and 1/2 teaspoon of salt. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and has absorbed all the liquid.
  5. While the rice is cooking, heat a large skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Avoid overcrowding the pan; cook in batches if necessary.
  6. Once the chicken is done, remove it from the skillet and let it rest for 5 minutes.
  7. After the rice and sweet potatoes have finished cooking, fluff them with a fork to combine. If using, stir in 1/2 teaspoon of smoked paprika for an extra layer of flavor.
  8. To serve, divide the sweet potato rice into bowls, slice the chicken, and place it on top. Garnish with freshly chopped parsley and sliced green onions. Feel free to add optional toppings like sliced avocado, crumbled feta cheese, or fresh cilantro.

Nutrition

Keywords: For maximum flavor, let the chicken marinate for at least 30 minutes or overnight. Use a cast-iron skillet for a beautiful sear and ensure chicken reaches an internal temperature of 165°F.

Find it online: https://mamablueberry.com/lemon-garlic-chicken-sweet-potato-rice-bowl-recipe-delight/