AMAZING CHICKEN SWEET POTATO RICE BOWL

Craving a meal that’s both satisfying and nourishing, but tired of the same old dinner routine? This Chicken Sweet Potato Rice Bowl is your answer – a vibrant blend of savory chicken, sweet roasted sweet potatoes, and fluffy rice, all coming together in a harmonious dance of flavors and textures. Get ready to fall in love with your new go-to healthy comfort food; I promise, it’s easier than you think!

What You’ll Need: The Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for a little kick!)
• Salt and pepper to taste

For the Sweet Potatoes:

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste

For the Rice:

• 1.5 cups uncooked rice (I love using brown rice or jasmine rice)
• 3 cups water or chicken broth (for extra flavor!)
• 1 tbsp butter or olive oil (optional, for added richness)

For the Bowl Assembly (Optional Toppings):

• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• Lime wedges
• Sriracha or your favorite hot sauce
• Black beans
• Corn

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Prep the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, cinnamon, nutmeg, salt, and pepper. Make sure the sweet potatoes are evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through.

Step 2: Cook the Chicken

1. While the sweet potatoes are roasting, prepare the chicken. In a medium bowl, combine the chicken cubes with 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss to coat evenly.
2. Heat a large skillet or frying pan over medium-high heat.
3. Add the seasoned chicken to the skillet and cook for 6-8 minutes, or until cooked through and lightly browned, stirring occasionally. Make sure the internal temperature reaches 165°F (74°C).

Step 3: Cook the Rice

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
2. In a medium saucepan, combine the rice with 3 cups of water or chicken broth. Add butter or olive oil if desired.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes (or according to the package directions for your specific type of rice), or until the rice is cooked through and the liquid is absorbed.
4. Fluff the rice with a fork.

Step 4: Assemble Your Chicken Sweet Potato Rice Bowl

1. Divide the cooked rice evenly among bowls.
2. Top with the roasted sweet potatoes and cooked chicken.
3. Garnish with your favorite toppings, such as sliced avocado, chopped cilantro, chopped green onions, lime wedges, sriracha, black beans, or corn.
4. Serve immediately and enjoy!

Tips and Tricks for the Perfect Bowl

Sweet Potato Perfection

To ensure your sweet potatoes roast evenly, cut them into uniform sizes. Also, don’t overcrowd the baking sheet – this will steam the sweet potatoes instead of roasting them. If you’re making a large batch, use two baking sheets.

Chicken Cooking Confidence

Don’t be afraid to adjust the seasonings to your liking! If you prefer a sweeter flavor, add a touch of brown sugar to the chicken marinade. If you like it spicy, add more cayenne pepper or a pinch of red pepper flakes. Making sure the chicken is cooked through can be tricky; use a meat thermometer to check the internal temperature. You’re aiming for 165°F (74°C).

Rice Right

Rinsing your rice before cooking makes a big difference in the final texture. It removes excess starch, which prevents the rice from becoming sticky. Using chicken broth instead of water adds extra flavor to the rice. Also, resist the urge to lift the lid while the rice is simmering – this releases steam and can affect the cooking time.

Variations and Substitutions: Make it Your Own!

Spice it Up

Add a pinch of chipotle powder to the sweet potatoes or a drizzle of sriracha mayo to the finished bowl for a smoky, spicy kick.

Veggie Power

Roast other vegetables along with the sweet potatoes, such as broccoli, Brussels sprouts, or bell peppers. You can also add a handful of spinach or kale to the bowl for extra greens.

Protein Swap

If you’re not a fan of chicken, you can easily substitute it with tofu, shrimp, or ground turkey. Just adjust the cooking time accordingly.

Grain Game

Experiment with different grains like quinoa, farro, or even cauliflower rice for a lower-carb option.

Making it Ahead: Meal Prep Magic

This Chicken Sweet Potato Rice Bowl is perfect for meal prepping! You can cook the chicken, sweet potatoes, and rice ahead of time and store them separately in airtight containers in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat the components and assemble the bowls. This is a lifesaver during busy weeknights!

What to Serve With Your Bowl

While this bowl is a complete meal on its own, you can serve it with a side salad, a cup of soup, or some crusty bread for a more substantial meal. For a refreshing drink, try a glass of iced tea or lemonade.

Other Recipes You Might Enjoy

If you loved this Chicken Sweet Potato Rice Bowl, you might also enjoy these other delicious and easy recipes:

• Honey Lime Chicken Avocado Rice Stack
• Coconut Chicken And Rice
• Teriyaki Ground Chicken Bowls
• Pineapple Chicken And Rice
• Creamy Slow Cooker Lemon Herb Chicken And Rice
• Don’t forget the sides! Check out this delicious Honey Garlic Sausage Roasted Sweet Potatoes.

Final Thoughts

This Chicken Sweet Potato Rice Bowl is more than just a recipe; it’s a gateway to flavorful, healthy, and satisfying meals that you can easily customize to your liking. So, grab your ingredients, put on some music, and get ready to create a dish that will become a staple in your kitchen. Happy cooking!

Amazing Chicken Sweet Potato Rice Bowl

This Chicken Sweet Potato Rice Bowl is a vibrant and satisfying meal that combines savory chicken, sweet roasted sweet potatoes, and fluffy rice. It’s a healthy and customizable comfort food that’s easy to prepare, perfect for a quick and nutritious dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil for chicken
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper optional
• Salt to taste
• Pepper to taste
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 tbsp olive oil for sweet potatoes
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1.5 cups uncooked rice brown or jasmine
• 3 cups water or chicken broth
• 1 tbsp butter or olive oil optional, for rice
• 1 avocado, sliced optional topping
• 1/4 cup chopped cilantro optional topping
• 1/4 cup chopped green onions optional topping
• Lime wedges optional topping
• Sriracha or hot sauce optional topping
• Black beans optional topping

Equipment

• Large bowl
• Baking sheet
• Parchment paper
• Medium bowl
• Large Skillet
• Frying pan
• Medium saucepan
• Fork
• Measuring cups
• Measuring spoons
• Chef’s knife
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, cinnamon, nutmeg, salt, and pepper. Make sure the sweet potatoes are evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through.
5. While the sweet potatoes are roasting, prepare the chicken. In a medium bowl, combine the chicken cubes with 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss to coat evenly.
6. Heat a large skillet or frying pan over medium-high heat.
7. Add the seasoned chicken to the skillet and cook for 6-8 minutes, or until cooked through and lightly browned, stirring occasionally. Make sure the internal temperature reaches 165°F (74°C).
8. Rinse the rice under cold water until the water runs clear.
9. In a medium saucepan, combine the rice with 3 cups of water or chicken broth. Add butter or olive oil if desired.
10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes (or according to the package directions for your specific type of rice), or until the rice is cooked through and the liquid is absorbed.
11. Fluff the rice with a fork.
12. Divide the cooked rice evenly among bowls.
13. Top with the roasted sweet potatoes and cooked chicken.
14. Garnish with your favorite toppings, such as sliced avocado, chopped cilantro, chopped green onions, lime wedges, sriracha, black beans, or corn.
15. Serve immediately and enjoy!

Notes

For even roasting, cut sweet potatoes into uniform sizes and avoid overcrowding the baking sheet. Adjust seasonings to your liking, adding brown sugar for sweetness or extra cayenne pepper for spice. Store cooked chicken, sweet potatoes, and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat and assemble when ready to eat. For a spicier flavor, add a pinch of chipotle powder to the sweet potatoes or drizzle sriracha mayo on top.