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In the realm of comforting and nourishing meals, the Cozy Chicken & Sweet Potato Rice Bowl stands out as an exemplary choice. This dish not only tantalizes the taste buds but also serves as a wholesome meal that can be enjoyed any time of the week. Featuring tender chicken thighs paired with the natural sweetness of roasted sweet potatoes and fluffy jasmine rice, this bowl embodies the essence of comfort food while packing in essential nutrients.

Chicken and Sweet Potato Rice Bowl

Discover the warmth of comfort food with the Cozy Chicken & Sweet Potato Rice Bowl! This delicious recipe features juicy marinated chicken thighs paired with the natural sweetness of roasted sweet potatoes and fluffy jasmine rice. Packed with essential nutrients, it's perfect for busy weeknights or a family dinner. Simple to prepare, this nourishing bowl is easily customizable to suit your taste. Dive into a satisfying meal that’s as good for your body as it is for your soul!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 medium sweet potatoes, peeled and diced

1 cup jasmine rice

2 cups chicken broth (or water)

1 medium red onion, diced

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp ground cumin

½ tsp cayenne pepper (adjust to taste)

2 tbsp olive oil

1 cup baby spinach (optional)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken:

    - In a large bowl, combine the chicken thighs, smoked paprika, ground cumin, cayenne pepper, salt, and pepper. Let it marinate for at least 15 minutes while you prepare other ingredients.

      Cook the Sweet Potatoes:

        - In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced sweet potatoes. Cook for about 10-12 minutes, stirring occasionally, until they are tender and starting to caramelize. Season with salt and pepper. Remove from the skillet and set aside.

          Sauté the Onion and Garlic:

            - In the same skillet, add another tablespoon of olive oil. Add the diced red onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

              Cook the Chicken:

                - Push the onion and garlic to the side of the skillet, then add the marinated chicken thighs. Cook for about 6-7 minutes per side, or until the chicken is fully cooked (internal temperature of 165°F/75°C). Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing.

                  Prepare the Rice:

                    - While the chicken is resting, rinse the jasmine rice under cold water. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and cook for about 15-20 minutes, or until the liquid is absorbed and rice is tender. Fluff with a fork.

                      Assemble the Bowls:

                        - Divide the cooked rice among serving bowls. Top with sautéed sweet potatoes, sliced chicken, and optional baby spinach. Garnish with chopped cilantro and lime wedges for added freshness.

                          Serve:

                            - Enjoy your comforting chicken and sweet potato rice bowl warm, squeezing lime over the top for a zesty finish!

                              Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings