Why You’ll Love This Recipe

This Chicken and Sweet Potato Rice Bowl is a flavorful and nutritious meal that’s perfect for lunch or dinner. Combining tender chicken, roasted sweet potatoes, and fluffy rice, this bowl is packed with protein, healthy carbs, and essential vitamins. The sweet potatoes provide a natural sweetness and a boost of fiber, while the chicken adds a lean source of protein, making this dish both satisfying and balanced. With a savory seasoning mix and a touch of olive oil for roasting, this bowl is simple to prepare yet incredibly delicious.

What’s more, it’s highly customizable, so feel free to add your favorite veggies or sauce to take it to the next level. Whether you’re looking for a comforting meal to energize your day or meal prepping for the week, this recipe delivers both taste and nourishment in one bowl!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts
2 medium sweet potatoes, peeled and diced
1 cup rice (white or brown)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
1 tablespoon lemon juice (optional, for drizzling)

Directions

Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes with 1/2 tablespoon of olive oil, paprika, garlic powder, ground cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy on the edges.
While the sweet potatoes roast, cook the rice according to the package instructions. Set aside.
Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
Remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into thin strips.
To assemble the bowl, layer the cooked rice at the bottom of each serving bowl. Top with roasted sweet potatoes and sliced chicken.
Garnish with fresh parsley and drizzle with a little lemon juice, if desired, before serving.

Servings and timing

Servings: 2
Total time: 40 minutes

Variations

Add vegetables: Add sautéed spinach, roasted broccoli, or avocado slices for extra nutrients and texture.
Spicy kick: Add a pinch of chili flakes to the seasoning mix or drizzle with sriracha for some heat.
Use quinoa or cauliflower rice: For a low-carb option, swap the rice for quinoa or cauliflower rice to keep the dish light but still filling.
Different proteins: If you don’t have chicken, you can substitute with turkey, tofu, or even chickpeas for a vegetarian option.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the rice and sweet potatoes in the microwave or on the stovetop with a splash of water or broth to prevent them from drying out. You can also reheat the chicken in a skillet for a few minutes.

FAQs

Can I make this dish without chicken?

Yes, you can use other proteins such as tofu, turkey, or even chickpeas for a vegetarian option.

Can I use a different type of rice?

Absolutely! Brown rice, jasmine rice, or even quinoa would work well as a base for this dish.

How do I make this recipe gluten-free?

The recipe is naturally gluten-free as long as you ensure the seasoning and rice do not contain any gluten-containing ingredients. All the ingredients listed are gluten-free.

Can I prepare the sweet potatoes in advance?

Yes, you can roast the sweet potatoes in advance and store them in the refrigerator for up to 3 days.

How can I make the chicken more flavorful?

Marinate the chicken breasts for 30 minutes or longer with olive oil, garlic, lemon juice, and your favorite spices to enhance the flavor before cooking.

Can I add a sauce to this bowl?

Yes, a yogurt-based sauce, tahini, or a simple lemon-tahini dressing would complement the bowl very well. You can also use a store-bought dressing like ranch or a balsamic glaze.

Can I use frozen sweet potatoes?

Frozen sweet potatoes work, but they might not roast as crispy as fresh ones. If using frozen, ensure they are thoroughly thawed before roasting.

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). You can also cut into the thickest part to ensure there is no pink inside.

Can I make this dish ahead of time for meal prep?

Yes, this recipe is perfect for meal prep. Simply store the components (chicken, sweet potatoes, and rice) in separate airtight containers for up to 3 days and assemble when ready to eat.

How can I make this dish spicier?

Add chili flakes to the seasoning mix or drizzle with your favorite hot sauce, such as sriracha or buffalo sauce.

Conclusion

The Chicken and Sweet Potato Rice Bowl is an easy and nutritious meal that provides a balanced combination of protein, healthy carbohydrates, and vegetables. Whether you’re cooking for yourself or meal prepping for the week, this recipe is versatile and simple to make. With tender chicken, sweet roasted potatoes, and fluffy rice, this dish is sure to satisfy your taste buds and fuel your body!

Chicken and Sweet Potato Rice Bowl

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This Chicken and Sweet Potato Rice Bowl is a hearty and nutritious meal packed with protein and fiber. Perfect for meal prep or a wholesome weeknight dinner, this bowl combines tender grilled chicken, roasted sweet potatoes, and fluffy rice with a delicious blend of flavors. The perfect balance of protein, carbs, and healthy fats makes this a satisfying and healthy option for anyone looking to nourish their body and enjoy a flavorful dish.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45 minutes
Yield: Serves 2-3
Category: Main Course
Method: Grilled
Cuisine: American
Diet: Gluten Free

Instructions

For the Chicken:
Preheat the grill or skillet over medium-high heat.
Rub the chicken breasts with olive oil, garlic powder, paprika, cumin, salt, and pepper. Squeeze lime juice over the chicken.
Grill or cook the chicken in the skillet for 6-8 minutes per side, until fully cooked and the internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes before slicing it thinly.
For the Sweet Potatoes:
Preheat the oven to 400°F (200°C).
Toss the cubed sweet potatoes in olive oil, cinnamon, salt, and pepper.
Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
Assembling the Rice Bowl:
Place a scoop of cooked rice at the bottom of each bowl.
Top with sliced chicken, roasted sweet potatoes, avocado slices, and fresh cilantro.
Drizzle with tahini (optional) and serve with lime wedges for an extra burst of flavor.

Notes

Storage: Store leftovers in airtight containers in the fridge for up to 3 days.
Reheating: Reheat the chicken and sweet potatoes in the microwave or oven, and serve with freshly made rice or quinoa for a quick meal.
Customization: You can add other toppings like a fried egg, pickled red onions, or a dollop of Greek yogurt for extra flavor.