Can I make this recipe ahead of time?

Yes. I often prep the sweet potatoes and rice in the morning, then finish the chicken before dinner. It saves time and keeps things fresh.

Is this recipe suitable for toddlers?

Absolutely. Cut the chicken into small pieces and cool the sweet potato slightly. Leave out strong spices for younger eaters.

Yes. Thighs stay juicier and add a richer flavor. Adjust cooking time to ensure they are fully cooked.

Brown rice offers more fiber and a nuttier texture. Use whatever you and your family prefer.

Substitute chicken with tempeh or chickpeas, roast them until golden, and use a plant-based dressing.

A comforting one-pot meal that combines lean protein, sweet potatoes, and fluffy rice, perfect for busy families.

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Preheat the oven to 400°F (200°C).
Peel and dice the sweet potatoes, then toss them with olive oil, salt, and pepper. Spread them on a baking sheet.
Bake the sweet potatoes in the oven for 25-30 minutes, or until tender.
While the sweet potatoes are roasting, season the chicken breasts with salt and pepper.
Heat a skillet over medium heat and add a little olive oil. Cook the chicken for about 6-7 minutes on each side, or until fully cooked.
Remove the chicken from the skillet and let it rest for a few minutes before slicing.
In bowls, layer the cooked rice, roasted sweet potatoes, and sliced chicken.
Add any additional vegetables or herbs if desired, and serve immediately.

For added flavor, use fresh herbs and consider variations using different spices or grains.