CHICKEN SWEET POTATO RICE BOWL BEST

Craving a dish that’s both satisfyingly hearty and packed with nutrients? The Chicken Sweet Potato Rice Bowl delivers a delightful mix of savory chicken, sweet roasted sweet potatoes, and fluffy rice, all in one convenient bowl. I’m going to show you how to make this incredibly flavorful and easy-to-customize bowl, promising a weeknight dinner that’s both healthy and delicious!

Gather Your Goodies: Ingredients for the Best Chicken Sweet Potato Rice Bowl

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Salt to taste

For the Sweet Potatoes:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt

For the Rice:

• 1 cup uncooked rice (I prefer brown rice for extra fiber)
• 2 cups water or chicken broth
• 1/4 teaspoon salt

Optional Toppings:

• Black beans
• Corn
• Avocado, sliced
• Salsa or hot sauce
• Cilantro, chopped
• Green onions, sliced
• Lime wedges
• Shredded cheese (cheddar, Monterey Jack, or a Mexican blend work well)

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

Prepping the Sweet Potatoes:

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

Cooking the Chicken:

1. While the sweet potatoes are roasting, prepare the chicken. In a bowl, combine the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt.
2. Heat a large skillet or wok over medium-high heat.
3. Add the chicken and cook for 6-8 minutes, or until cooked through and lightly browned. Be careful not to overcrowd the pan – cook in batches if necessary for even browning.

Cooking the Rice:

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
2. In a medium saucepan, combine the rice, water (or chicken broth for extra flavor!), and salt.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
4. Fluff the rice with a fork.

Assembling Your Chicken Sweet Potato Rice Bowl:

1. Now for the fun part! In a bowl, layer the cooked rice, roasted sweet potatoes, and cooked chicken.
2. Add your favorite toppings! Black beans, corn, avocado, salsa, cilantro, and lime wedges are all fantastic choices.
3. Dig in and enjoy your delicious and healthy Chicken Sweet Potato Rice Bowl!

Sweet Potato Secrets: Choosing and Prepping Like a Pro

Let’s talk sweet potatoes! Not all sweet potatoes are created equal. Look for firm sweet potatoes with smooth skin and no blemishes. Smaller to medium sized potatoes tend to be sweeter and cook more evenly. When peeling, use a vegetable peeler to remove the skin, and then cut them into roughly equal-sized cubes to ensure uniform roasting.

Chicken Champions: Tips for Tender and Flavorful Protein

The key to juicy chicken in your bowl is to avoid overcooking it. I like to use an instant-read thermometer to make sure it reaches an internal temperature of 165°F (74°C). Don’t be afraid to experiment with different seasonings. A little chili powder or cumin can add a fantastic southwestern flair. Marinating the chicken for at least 30 minutes before cooking will also enhance its flavor and tenderness. If you are looking for another chicken bowl, you must try this Teriyaki Chicken Rice Bowl Recipe. It is amazing!

Rice Right: Achieving Fluffy Perfection Every Time

Rice can be tricky, but I’ve got you covered. Always rinse your rice before cooking. This step removes excess starch, preventing a gummy texture. Using chicken broth instead of water adds a subtle richness to the rice. If you’re short on time, you can use pre-cooked rice, but freshly cooked rice always tastes best! If you enjoy making other rice bowls, try Pineapple Chicken And Rice, it is a family favorite!

Customize Your Bowl: Variations and Swaps

Spice It Up:

Add a pinch of cayenne pepper to the chicken marinade or a drizzle of hot sauce to your bowl for some extra heat.

Go Green:

Toss in some chopped spinach or kale to the sweet potatoes during the last few minutes of roasting for a boost of vitamins.

Protein Power:

Swap the chicken for chickpeas or black beans for a vegetarian option. Tofu would also be a great choice.

Saucy Situation:

Drizzle your bowl with a creamy cilantro-lime dressing or a spicy peanut sauce for an extra layer of flavor.

Meal Prep Magic: Make-Ahead Tips and Storage

This Chicken Sweet Potato Rice Bowl is perfect for meal prep! 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 your bowl. I recommend storing the toppings separately to keep them fresh.

Beyond the Bowl: Serving Suggestions and Side Dishes

While this Chicken Sweet Potato Rice Bowl is a complete meal on its own, you can also serve it with a side salad or some steamed vegetables. For a heartier meal, consider adding a side of High Protein White Chicken Chili. If you like stuffed recipes, I recommend the Spinach Stuffed Chicken Breasts.

Troubleshooting Time: Common Mistakes and How to Avoid Them

Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common mistakes and how to fix them:

• Sweet potatoes are mushy: Make sure you’re not overcrowding the baking sheet. The sweet potatoes need space to roast properly. Also, avoid overcooking them.
• Chicken is dry: Don’t overcook the chicken! Use an instant-read thermometer to ensure it reaches 165°F (74°C) and is not cooked any longer.
• Rice is sticky: Always rinse your rice before cooking and use the correct water-to-rice ratio.

If you’re looking for another sweet potato dish, try this Honey Garlic Sausage Sweet Potatoes or Mushroom Spinach Stuffed Sweet Potatoes. If you want to make a stir fry, try the Honey Pepper Chicken Stir Fry. Additionally, if you want to try something with pasta, you must check out Rotel Chicken Pasta.

Wrapping it Up: Your Delicious Bowl Awaits

You’ve got all the secrets to creating the ultimate Chicken Sweet Potato Rice Bowl! So go ahead, get in the kitchen and whip up this healthy, flavorful, and totally customizable meal. You won’t regret it!

Chicken Sweet Potato Rice Bowl

This Chicken Sweet Potato Rice Bowl recipe combines savory chicken, sweet roasted sweet potatoes, and fluffy rice for a satisfying and nutritious meal. It’s easy to customize with your favorite toppings, making it a perfect weeknight dinner that’s both healthy and delicious.

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: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil for chicken
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Salt to taste
• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil for sweet potatoes
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt for sweet potatoes
• 1 cup uncooked rice brown rice preferred
• 2 cups water or chicken broth
• 1/4 teaspoon salt for rice
• Optional toppings: Black beans
• Optional toppings: Corn
• Optional toppings: Avocado, sliced
• Optional toppings: Salsa or hot sauce
• Optional toppings: Cilantro, chopped
• Optional toppings: Green onions, sliced
• Optional toppings: Lime wedges
• Optional toppings: Shredded cheese cheddar, Monterey Jack, or a Mexican blend

Equipment

• Oven
• Baking sheet
• Large bowl
• Vegetable peeler
• Large skillet or wok
• Medium saucepan
• Measuring cups and spoons
• Fork
• Cutting board
• Knife

Method

 

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed sweet potatoes with olive oil, cinnamon, nutmeg, and salt. Make sure they’re evenly coated!
3. Spread the sweet potatoes in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
5. While the sweet potatoes are roasting, prepare the chicken. In a bowl, combine the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt.
6. Heat a large skillet or wok over medium-high heat.
7. Add the chicken and cook for 6-8 minutes, or until cooked through and lightly browned. Be careful not to overcrowd the pan – cook in batches if necessary for even browning.
8. Rinse the rice under cold water until the water runs clear.
9. In a medium saucepan, combine the rice, water (or chicken broth), and salt.
10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
11. Fluff the rice with a fork.
12. In a bowl, layer the cooked rice, roasted sweet potatoes, and cooked chicken.
13. Add your favorite toppings! Black beans, corn, avocado, salsa, cilantro, and lime wedges are all fantastic choices.
14. Dig in and enjoy your delicious and healthy Chicken Sweet Potato Rice Bowl!

Notes

For meal prep, 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. Reheat the components and assemble your bowl when ready to eat. Store toppings separately to keep them fresh. For extra flavor, use chicken broth instead of water when cooking the rice. Add a pinch of cayenne pepper to the chicken marinade or a drizzle of hot sauce to your bowl for some extra heat. Swap the chicken for chickpeas or black beans for a vegetarian option.