Brown Rice Chicken Bowl
A wholesome and hearty brown rice chicken bowl loaded with roasted sweet potatoes, red bell peppers, tender shredded chicken, and topped with crushed peanuts and fresh cilantro. This balanced, flavorful bowl is perfect for meal prep or a quick comforting dinner.
Ingredients
Scale
- 1 cup uncooked brown rice
- 2 boneless, skinless chicken thighs
- 1 large sweet potato, peeled and cubed
- 1 large red bell pepper, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1/4 cup crushed peanuts
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potatoes and red bell peppers with 1 tablespoon olive oil, salt, and pepper. Spread them on the baking sheet and roast for 20-25 minutes until tender and golden.
- While veggies roast, season chicken with salt, pepper, minced garlic, and soy sauce.
- In a skillet over medium heat, cook chicken with remaining olive oil for 6-7 minutes per side until fully cooked. Remove and shred with two forks.
- Cook brown rice in 2 cups of water according to package instructions (about 40-45 minutes until tender).
- Assemble bowls with brown rice, shredded chicken, roasted veggies, crushed peanuts, and cilantro.
- Serve warm with extra soy sauce or chili sauce if desired.
Notes
- Use pre-cooked rice or rotisserie chicken to save time.
- Customize with your favorite veggies or sauces.
- For a vegetarian version, swap chicken for tofu or chickpeas.
Find it online: https://tastyze.com/brown-rice-chicken-bowl/