Easy Chicken Rice Bowls

Cook the sweet potatoes. Slice the potatoes into half-moons about 1/4-inch thick and make Roasted Sweet Potatoes . I like cooking them in advance, then refrigerating 1 to 2 days until serving (or up to 5 days).

Cook the rice. Rinse the rice in cold water in a fine mesh strainer, then shake dry. Add the water to a pot and bring to a boil. Add the rice and salt, bring back to a boil, then reduce the heat to low and cover. Simmer for 12 to 15 minutes, until the water is completely absorbed (test by pulling back the rice with a fork). Remove from the heat, keep covered, and let rest for 10 minutes. (If you cook the rice in advance, heat it back up in a pot with a splash of water on low heat. It lasts 5 days refrigerated.)

Cook the chicken. Use Pan Seared Chicken or Air Fryer Chicken Breast : both work great here.

Make the sauce. Make the Green Goddess Ranch — it is also easy to prep ahead and will keep refrigerated for up to 1 week.

Assemble the bowls. Place the chopped romaine in a bowl. Add rice, then top with roasted sweet potatoes, chicken, avocado slices, and pickled red onions . Add a handful of crushed tortilla chips if desired. Drizzle generously with Green Goddess Ranch and serve.