Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 2 boneless, skinless chicken breasts (about 1 lb / 450g)
- 1 cup basmati or jasmine rice
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 medium red onion, sliced into thin wedges
- 1 cup baby spinach or kale, roughly chopped
- Juice of 1 lemon
- Fresh parsley or coriander for garnish
- Optional: 1/4 cup crumbled feta or a dollop of Greek yogurt for serving
Substitution suggestions: If you prefer, swap chicken breasts for thighs for a juicier bite, or use brown rice for extra fibre. Sweet potatoes can be replaced with butternut squash or pumpkin if that’s what you have on hand. And if you’re avoiding dairy, skip the feta or Greek yogurt — the lemon juice adds plenty of brightness.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper for easy cleanup.
- In a large bowl, toss the diced sweet potatoes and red onion wedges with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them evenly on the baking tray.
- Roast the sweet potatoes and onions for about 25-30 minutes, turning halfway through, until tender and lightly caramelised. I remember how mum’s kitchen would fill with the scent of roasting root vegetables — it’s a smell that never fails to make me smile.
- While the sweet potatoes roast, rinse your rice under cold water until the water runs clear. This helps keep the grains fluffy and separate.
- Cook the rice according to package instructions. For basmati rice, that usually means simmering in 2 cups of water for around 15 minutes, then letting it rest covered off the heat for 5 minutes.
- Meanwhile, prepare the chicken breasts by patting them dry and rubbing with the remaining tablespoon of olive oil, plus a pinch of salt and pepper.
- Heat a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 75°C). For extra flavour, I like to press the chicken gently with a spatula — it helps create those lovely caramelised edges.
- When the chicken is cooked, remove it to a plate and allow it to rest for 5 minutes before slicing into strips. This keeps the meat juicy and tender — a little trick mum taught me that’s made all the difference in my cooking.
- In the same skillet, quickly wilt the spinach or kale with a splash of water for 1-2 minutes until bright and tender.
- To assemble your bowl, start with a base of fluffy rice, then add the roasted sweet potatoes and onions, the wilted greens, and the sliced chicken.
- Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley or coriander. If you’re feeling indulgent, add a spoonful of crumbled feta or Greek yogurt on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
