Looking for a meal that’s healthy, flavorful, and easy to put together? This Chicken and Sweet Potato Rice Bowl has everything you need: tender chicken, roasted sweet potatoes, and seasoned rice, all piled into one delicious bowl. It’s the perfect balance of protein, carbs, and healthy fats, making it a satisfying and nourishing meal.
Why You’ll Love This Recipe?
- Quick and easy – This recipe comes together in just under an hour, with minimal hands-on time.
- Packed with nutrients – Loaded with protein, fiber, and vitamins, this bowl is a powerhouse of goodness.
- Customizable – You can easily adjust the ingredients to suit your taste or dietary preferences.
- Meal prep friendly – This bowl stores well and can be made ahead of time for busy weeks.
Ingredients
For the Chicken and Bowl:
skinless chicken breasts
sweet potato, peeled and diced
cooked brown rice
olive oil
paprika
garlic powder
Salt and pepper, to taste
chopped fresh cilantro (optional for garnish)
For the Dressing:
olive oil
lime juice
honey
Dijon mustard
cumin
Salt and pepper, to taste
Directions
Prepare the Chicken
Start by seasoning your chicken breasts with olive oil, salt, pepper, garlic powder, and paprika. Heat a skillet over medium heat and cook the chicken for 5-7 minutes on each side, or until golden brown and cooked through. Once cooked, let the chicken rest for a few minutes before slicing it into strips.
Roast the Sweet Potatoes
While the chicken is cooking, peel and cube the sweet potatoes. Toss them with olive oil, salt, pepper, and a sprinkle of cinnamon (optional). Spread them in a single layer on a baking sheet and roast in a preheated 400°F (200°C) oven for 20-25 minutes, or until tender and slightly crispy on the edges.
Cook the Rice
While the sweet potatoes are roasting, cook your rice according to the package directions. You can use white, brown, or even quinoa for a twist. Once cooked, fluff the rice with a fork and set aside.
Assemble the Bowl
To assemble your rice bowl, start by placing a scoop of rice in the bottom of each bowl. Add the roasted sweet potatoes and sliced chicken on top. You can also add any extras you like, such as avocado, a dollop of sour cream, or a sprinkle of cilantro.
Serve and Enjoy
Top the bowl with your favorite sauce or dressing—something tangy like a lemon vinaigrette or creamy avocado dressing works great. Mix everything together and enjoy your healthy, hearty meal!
Expert Tips and Tricks
- Add greens – For extra veggies, consider adding a handful of spinach, kale, or arugula to the bowl.
- Sweet potato variations – Try roasting your sweet potatoes with different spices like cumin or chili powder for a kick.
- Make it spicy – Add some chili flakes or a drizzle of hot sauce to heat things up.
- Use chicken thighs – For a juicier option, you can swap the chicken breasts for boneless skinless thighs.
Recipe Variations and Possible Substitutions
- Vegan option – Swap the chicken for roasted chickpeas or tofu for a plant-based version of this bowl.
- Quinoa or cauliflower rice – If you want a lower-carb version, try using quinoa or cauliflower rice in place of regular rice.
- Different vegetables – Feel free to swap out the sweet potatoes for other roasted veggies like zucchini, bell peppers, or Brussels sprouts.
Serving and Pairing Suggestions
This Chicken and Sweet Potato Rice Bowl is a complete meal on its own, but it pairs wonderfully with a light side salad or a fresh fruit salad. For drinks, a refreshing iced tea, sparkling water, or a glass of white wine would be a great accompaniment.
Storage and Reheating Tips
- Storage – Store leftover chicken, sweet potatoes, and rice separately in airtight containers in the fridge for up to 3 days.
- Reheating – To reheat, simply microwave each component or heat them in a skillet until warm. Add a splash of water or broth to the rice to keep it from drying out.
FAQs
Can I make this ahead of time?
Yes, this dish is perfect for meal prep. You can cook and store all the components separately, then assemble the bowls when you’re ready to eat.
What other seasonings can I use?
Feel free to get creative with the seasonings! You could try adding turmeric, cumin, garlic powder, or even a bit of smoked paprika to the chicken or sweet potatoes.
Can I use other grains instead of rice?
Absolutely! Quinoa, farro, or couscous would all be great alternatives to rice.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, as long as the ingredients you use (like the rice) are certified gluten-free.
Conclusion
This Chicken and Sweet Potato Rice Bowl is an easy, nutritious meal that’s perfect for busy weeknights or meal prep. The combination of seasoned chicken, roasted sweet potatoes, and fluffy rice creates a satisfying dish that’s full of flavor and texture. Customize it with your favorite toppings and enjoy a wholesome meal that’s as delicious as it is healthy!
Print
Chicken and Sweet Potato Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings (add 2 extra servings for family-sized portions) 1x
- Category: Main Dish, Healthy Meal
- Method: Roasting, Stovetop
- Cuisine: American, Healthy
- Diet: Gluten Free
Description
This Chicken and Sweet Potato Rice Bowl is a wholesome, nutritious meal that’s packed with protein, fiber, and delicious flavors. Tender chicken breast, roasted sweet potatoes, and perfectly cooked rice come together in a vibrant bowl, topped with a zesty dressing that ties everything together. It’s an easy, balanced meal that can be customized with your favorite veggies or sauces.
Ingredients
For the Chicken and Bowl:
- 2 boneless, skinless chicken breasts
- 1 medium sweet potato, peeled and diced
- 1 cup cooked brown rice (or white rice, if preferred)
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/2 cup chopped fresh cilantro (optional for garnish)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp cumin
- Salt and pepper, to taste
Instructions
Prepare the Sweet Potato:
- Preheat the oven to 400°F (200°C).
- Spread the diced sweet potato on a baking sheet, drizzle with olive oil, and season with paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
Cook the Chicken:
- While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and paprika.
- Heat a skillet over medium-high heat and add 1 tbsp of olive oil.
- Cook the chicken breasts for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing into strips.
Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, cumin, salt, and pepper. Adjust seasoning as needed.
Assemble the Bowl:
- Start by adding a base of cooked rice to each bowl.
- Top with roasted sweet potatoes, sliced chicken, and a drizzle of the dressing.
- Garnish with chopped cilantro, if desired.
Notes
- Add extra veggies: Feel free to include other veggies like roasted bell peppers, spinach, or avocado for more texture and flavor.
- Make it dairy-free: This bowl is naturally dairy-free, but if you’d like to add a bit of creaminess, you can use a dollop of dairy-free yogurt.
- Make ahead: Prepare the components separately and store them in the fridge for up to 3 days for a quick, healthy meal throughout the week.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: ~500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: ~70mg
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