Chicken and Sweet Potato Rice Bowl
This Chicken and Sweet Potato Rice Bowl is a delicious, nutrient-packed meal featuring juicy, seasoned chicken, roasted sweet potatoes, and fluffy rice, all topped with a flavorful sauce. It’s a well-balanced dish rich in protein, fiber, and healthy carbs, making it perfect for meal prep or a satisfying weeknight dinner.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breast (or thighs), diced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon cumin
½ teaspoon chili powder (optional)
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
½ teaspoon cinnamon (optional, for a subtle sweetness)
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
For the Rice:
2 cups cooked jasmine or brown rice
1 teaspoon olive oil (optional, for extra flavor)
For the Sauce (Optional but Recommended):
¼ cup Greek yogurt or mayonnaise
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon hot sauce (adjust to taste)
1 teaspoon lemon juice
¼ teaspoon garlic powder
Optional Toppings & Garnishes:
½ avocado, sliced
2 tablespoons chopped cilantro or green onions
1 tablespoon toasted sesame seeds
Lime wedges for serving
Instructions
1. Roast the Sweet Potatoes:
1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, smoked paprika, cinnamon (if using), salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly crispy.
2. Cook the Chicken:
1. Heat a skillet over medium-high heat and add olive oil.
2. Season diced chicken with garlic powder, smoked paprika, salt, black pepper, cumin, and chili powder.
3. Cook for 7-9 minutes, stirring occasionally, until chicken is golden brown and cooked through. Remove from heat.
3. Prepare the Sauce (Optional):
1. In a small bowl, whisk together Greek yogurt, honey, Dijon mustard, hot sauce, lemon juice, and garlic powder.
2. Set aside for drizzling over the bowl.
4. Assemble the Bowls:
1. Divide cooked rice into serving bowls.
2. Top with roasted sweet potatoes and cooked chicken.
3. Drizzle with the sauce and add avocado slices.
4. Garnish with cilantro, sesame seeds, and a lime wedge.
Nutritional Information
Calories: 550-600 kcal
Protein: 40g
Carbohydrates: 65g
Fats: 15g
Fiber: 7g
Sugar: 8g
Sodium: 600mg
Notes & Tips
Meal Prep Friendly: Store ingredients separately for up to 4 days and assemble when ready to eat.
Grain Swap: Use quinoa, cauliflower rice, or farro instead of jasmine rice.
Make It Spicier: Add red pepper flakes or extra hot sauce to the chicken or sauce.
Vegetarian Option: Substitute chicken with chickpeas, tofu, or tempeh.
Extra Crunch: Add roasted chickpeas or crushed nuts for texture.
Enjoy your Chicken and Sweet Potato Rice Bowl—a delicious, healthy, and satisfying meal!