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

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These hearty and nutritious bowls combine roasted sweet potatoes, tender chicken, sautéed kale, and fluffy rice, topped with a zesty dressing. Perfect for a cozy dinner for two, this dish balances sweet, savory, and tangy flavors for a satisfying meal.

Ingredients

Scale
For the Sweet Potatoes:
  • 1 medium sweet potato, peeled and cubed
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
For the Chicken:
  • 2 small boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
For the Kale:
  • 2 cups kale, stems removed and chopped
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • Pinch of salt
For the Rice:
  • 1/2 cup uncooked rice (white, brown, or jasmine)
  • 1 cup water or chicken broth
  • Pinch of salt
For the Dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey or maple syrup
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Prepare the Rice:
    • Rinse the rice and combine with water or chicken broth in a small saucepan. Add a pinch of salt.
    • Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes (or until liquid is absorbed). Fluff with a fork and set aside.
  2. Roast the Sweet Potatoes:
    • Preheat the oven to 425°F (220°C).
    • Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
    • Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
  3. Cook the Chicken:
    • Rub the chicken breasts with olive oil, thyme, garlic powder, salt, and pepper.
    • Heat a skillet over medium heat and cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
  4. Sauté the Kale:
    • Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
    • Add kale and sauté for 3–4 minutes until wilted. Drizzle with lemon juice and a pinch of salt. Remove from heat.
  5. Make the Dressing:
    • In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper.
  6. Assemble the Bowls:
    • Divide the cooked rice between two bowls. Top with roasted sweet potatoes, sliced chicken, and sautéed kale.
    • Drizzle with the dressing and serve immediately.

Notes

  • For extra protein, add a fried egg or chickpeas to the bowl.
  • Substitute quinoa or farro for rice for added variety.
  • Add a sprinkle of feta cheese or chopped nuts for extra flavor and texture.

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