Chicken, Sweet Potato and Rice Bowls

Instructions

1. 1

   Preheat the oven to 220°C/425°F. While it heats, scrub the sweet potato and cut into 1.5 cm cubes. Toss on a 40 × 30 cm rimmed baking tray with 1 tbsp olive oil, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 0.25 tsp salt and 0.25 tsp black pepper. Spread in a single layer.

2. 2

   While the oven finishes heating, cut the chicken into 2 cm pieces. Toss with the remaining 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp salt and 0.25 tsp black pepper.

3. 3

   Roast the sweet potato for 25–30 minutes, turning after 15 minutes, until browned at the edges and tender through the center. Cook the brown rice according to the package directions. Cook the chicken and prepare the dressing during this roasting time.

4. 4

   Heat a 30 cm deep nonstick skillet over medium-high heat with 0.5 tbsp olive oil. Add half the chicken in a single layer and cook for 7–9 minutes, turning occasionally and lowering the heat to medium if the spices darken too quickly. Check that the largest pieces reach 74°C/165°F, then transfer to a plate and cover. Repeat with the remaining 0.5 tbsp oil and chicken.

5. 5

   Reduce the skillet heat to medium-low. Add the cooked brown rice and 90 ml water, breaking up any clumps. Cover and heat for 6–8 minutes, stirring halfway through. Stir in the spinach, cover and cook for another 2–3 minutes, until wilted and the rice mixture reaches 74°C/165°F.

6. 6

   While the rice heats, finely mince the garlic and chop the parsley. Whisk them with the yogurt, lemon juice, Dijon mustard, remaining 0.25 tsp salt and remaining 30 ml water to make a pourable dressing.

7. 7

   Divide the rice and spinach among four bowls. Add the chicken and roasted sweet potato, including any chicken juices from the plate, and spoon the dressing over the top.