Chicken Bowls! There’s nothing better than a mix of fresh cooked ingredients thrown all together in a beautiful bowl! This recipe is a flavor explosion in every bite. Its so simple to make. Simple cook all the ingredients separately and add to a large bowl, mix, and serve! The leftovers of this dish are incredible as well!
Cooking the Ingredients
Prep rice: Cook 1 cup of Jasmine according to package.
Cut cheddar cheese into 1/4″ cubes. Set aside to add at the end.
For the sweet potatoes, preheat the oven to 425 degrees. Cube the sweet potato into about 3/4″ cubes. In this recipe you will parcook the sweet potatoes in the microwave first. Parcooking is partially cooking food so you can quickly finish it later. Place the cubed sweet potatoes in a medium sized microwave safe bowl with 2 tablespoons of water, cover with plastic wrap, cook for 3 minutes and then let sit it in the microwave for 3 minutes. Remove from the microwave, and drain the water from the bowl. Add 1 tablespoon olive oil, a large pinch of salt and a large pinch of pepper. Stir to combine. Transfer potatoes to a lined or greased baking sheet. Bake for 10-15 min until golden browned, flipping halfway through.
While sweet potatoes are baking, grab a large skillet. Heat 1 tablespoon of vegetable oil over medium-high heat. Cut two chicken breasts into 1″ cubes. Chop one whole yellow onion. When skillet is hot, sauté onion until translucent and slightly browned. Remove onions from pan and set aside in bowl. Wipe down the pan to prepare for the chicken.
Season the chicken with two large pinches of kosher salt and one large pinch of pepper. Add 1 tablespoon of cornstarch and stir to coat evenly. Heat skillet over medium-high heat with 1 tablespoon of vegetable oil. When hot, cook chicken until browned and cooked through, about 7-8 minutes. Add chopped garlic and sauté for one minute until fragrant.
Putting It All Together
Pour all of the spinach in the bottom of a large mixing bowl (this will house all the other ingredients too, so make sure its big). Add the sweet potatoes on top of the spinach. Do this once sweet potatoes have come out of the oven and still very hot. This will begin wilting the spinach in the bowl. Add onions, chicken, 1 cup of 1/4″ cubed cheddar cheese, 1/2 cup of dried cranberries, and cooked rice.
Drizzle with 2 tablespoons of extra virgin olive oil. Drizzle with 2 tablespoons of balsamic vinegar. Using two big spatulas or spoons, combine it all together! Drizzle some Sriracha at the end for the perfect kick of heat.
Eat & enjoy your Healthy and Delicious Chicken Bowls!
Chicken Bowls
Ingredients
- 1 sweet potato, cubed to 3/4″ pieces
- 2 chicken breasts, cut into bite sized pieces
- 5 oz package baby spinach
- 1 yellow onion, chopped
- 2 cloves garlic, rough chopped
- 2 tablespoons water
- 1 cup jasmine rice
- 1/4 cup 1/4″ cubed cheddar cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 cup dried cranberries
- salt
- pepper
- Sriracha
Instructions
- Preheat oven to 425 degrees.
- Cook 1 cup of Jasmine rice according to package.
- Cut cheddar cheese into ¼” cubes (you’ll need 1/4 of a cup).
- Cut a sweet potato into about ¾” cubes. Place cubed sweet potatoes in a medium sized microwave safe bowl. Add 2 tablespoons of water, cover bowl with plastic wrap, and microwave for 3 minutes. Let sit in the microwave for 3 additional minutes when finished.
- Drain water from bowl. Add 1 tablespoon of olive oil, a large pinch of salt, and a large pinch of pepper to sweet potatoes. Stir to combine.
- Transfer sweet potatoes to lined or greased baking sheet. Bake for 10-15 minutes in oven until golden brown, flipping halfway through.
- Cut 2 chicken breasts into 1” cubes. In a bowl, season with two large pinches of kosher salt and one large pinch of pepper. Add 1 tablespoon of cornstarch and stir to evenly coat.
- Chop a whole yellow onion.
- Heat 1 tablespoon of vegetable oil in large skillet over medium-high heat. When skillet it hot, sauté the chopped onion until onions are translucent and slightly browned. Remove onions from pan and set aside in bowl. Lightly wipe down the pan with a paper towel.
- Reheat same skillet with 1 tablespoon of vegetable oil on medium-high heat. When hot, cook chicken until browned and cooked through, about 7-8 minutes. Add chopped 2 cloves of chopped garlic and cook for 1 minute until garlic is fragrant. Remove from heat.
- Pour a 5-ounce package of baby spinach in the bottom of large bowl. All your ingredients will go in here, so get a big one!
- Add the cooked sweet potatoes on top of spinach (do this when sweet potatoes finish cooking so they are very hot still – this will help wilt the spinach fast). Add the onions, chicken, ¼ cup of the cubed cheddar cheese, ½ cup of dried cranberries, and the cooked rice.
- Drizzle with 2 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar. Using two big spoons, combine it all together.
- Serve in bowls. Drizzle Sriracha on top of your serving for the perfect kick of heat.
