YOUR SOLIN GENERATED RECIPE
Sweet Potato Chicken and Rice Skillet
Sautéed chicken breast and tender sweet potatoes tossed with fluffy brown rice and vibrant peppers for a savory, one-pan meal.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
0.5 cup Sweet potato
0.5 tbsp Olive oil
0.25 cup Red onion
0.25 cup Bell pepper
0.25 cup Chicken broth
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
PREPARATION
Cut the chicken breast into 1-inch bite-sized pieces and peel/cube the sweet potato into small 1/2-inch cubes.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for 4-5 minutes until browned on all sides.
Add the cubed sweet potato and chopped red onion to the pan, stirring to combine with the chicken.
Pour in the chicken broth, reduce heat to medium-low, and cover with a lid for 6-8 minutes until the sweet potatoes are fork-tender.
Remove the lid and stir in the cooked brown rice, chopped bell pepper, garlic powder, smoked paprika, sea salt, and black pepper.
Sauté for an additional 3 minutes until the rice is heated through and the peppers are slightly softened but still crisp.
Serve immediately while hot and fragrant.