Chicken & Sweet Potato Rice Bowl
Chicken & Sweet Potato Rice Bowl is a wholesome, flavorful meal with tender chicken and roasted sweet potatoes. This simple recipe delivers a nutritious bowl perfect for busy weeknights or meal prep.
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 lb boneless skinless chicken breast, cubed
- 2 tbsp olive oil divided
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper to taste
- 2 cups cooked rice white, brown, or jasmine
- ¼ cup chopped parsley or cilantro optional
- 1 tbsp fresh lemon juice optional
- Optional: sliced avocado roasted red peppers, baby spinach, toasted seeds
Instructions
Preheat Oven
- I preheat the oven to 425°F (220°C) and line a baking sheet with parchment for this simple recipe.
Roast Sweet Potatoes
- I toss 2 diced sweet potatoes with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp paprika, salt, and pepper, spread on the baking sheet, and roast for 25–30 minutes, flipping halfway, for this nutritious bowl.
Cook Chicken
- I heat 1 tbsp olive oil in a skillet over medium-high, add 1 lb cubed chicken, season with salt and pepper, and cook 7–9 minutes until browned and cooked to 165°F for this healthy rice bowl.
Prepare Rice
- I cook 2 cups rice per package instructions or use leftovers for this wholesome meal.
Assemble Bowl
- I divide rice among 4 bowls, top with roasted sweet potatoes, chicken, and optional parsley, lemon juice, or toppings for this Chicken & Sweet Potato Rice Bowl.
Notes
- Cut sweet potatoes into uniform pieces for even roasting.
- Use a thermometer to ensure chicken reaches 165°F (74°C).
- Add baby spinach at the end for extra nutrients.
- This dish is great for meal prep—store components separately and assemble before eating.
- Customize spices to taste—try chili powder or cinnamon for variety.
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