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Chicken and Sweet Potato Rice Bowl

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  • Author: Lily Carter
  • 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

Units Scale

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:

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.

Cook the Chicken:

  1. While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and paprika.
  2. Heat a skillet over medium-high heat and add 1 tbsp of olive oil.
  3. 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:

  1. 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:

  1. Start by adding a base of cooked rice to each bowl.
  2. Top with roasted sweet potatoes, sliced chicken, and a drizzle of the dressing.
  3. 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