Description
This Buffalo Chicken and Sweet Potato Rice Bowl combines bold flavors with healthy ingredients, making it a perfect weeknight dinner. The spicy buffalo chicken pairs beautifully with the sweetness of roasted sweet potatoes for a satisfying meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup buffalo sauce (store-bought or homemade)
- 1 large sweet potato (about 1 pound), peeled and diced into small cubes
- 1 cup brown rice (or quinoa for a gluten-free option)
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin (optional for added flavor)
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped green onions
- 1/4 cup crumbled blue cheese (optional)
- 1/4 cup ranch or blue cheese dressing (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Start by preparing the sweet potato rice. In a medium pot, heat 1 tablespoon of olive oil over medium heat for about 1 minute. Add the diced sweet potato and sauté for 3-4 minutes, until they start to soften and brown slightly.
- Next, add 1 cup of brown rice (or quinoa) to the pot, stirring it in with the sweet potatoes. Cook for about 1 minute, allowing the rice to toast slightly, which enhances its nutty flavor.
- Pour in 2 cups of vegetable broth (or water), followed by 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/2 teaspoon cumin. Bring the mixture to a boil over high heat, then reduce to low, cover, and simmer for 30-35 minutes, or until the rice is tender and liquid is absorbed. Avoid lifting the lid during cooking to ensure the rice steams properly.
- While the rice is cooking, prepare the buffalo chicken. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add 1 pound of boneless, skinless chicken breasts. Sear for 5-6 minutes on each side until the chicken is golden brown and cooked through, with an internal temperature of 165°F.
- Once the chicken is cooked, remove it from the skillet and let it rest for 5 minutes. This resting period is crucial as it allows the juices to redistribute, keeping the chicken moist.
- After resting, shred the chicken using two forks or chop it into bite-sized pieces. In the same skillet, reduce the heat to low and add 1/2 cup of buffalo sauce. Toss the shredded chicken in the sauce until well coated, about 1-2 minutes.
- Check the sweet potato rice; it should be fluffy and fully cooked now. Fluff it with a fork, then divide it among serving bowls. Top with the buffalo chicken, and don’t forget to add your favorite toppings like shredded cheddar cheese, chopped green onions, or crumbled blue cheese.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: For a healthier twist, you can use cauliflower rice instead of brown rice. If you prefer a different flavor profile, butternut squash can be a wonderful substitute for sweet potatoes.