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Chicken and Sweet Potato Rice Bowl

A healthy, balanced meal with juicy chicken, roasted sweet potatoes, and fluffy rice. Perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 boneless skinless chicken breasts
  • 2 medium sweet potatoes peeled and diced
  • 2 cups cooked rice white or brown
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 0.5 tsp chili powder optional
  • 1 tbsp soy sauce or coconut aminos
  • 1 tbsp lemon juice fresh
  • 1 avocado sliced, optional topping
  • 1 handful baby spinach or arugula optional greens
  • 2 tbsp tahini or Greek yogurt dressing optional drizzle

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowls
  • Sharp knife

Method
 

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast 20–25 minutes until caramelized.
  2. Season chicken with cumin, chili powder, salt, pepper, soy sauce, and lemon juice. Cook in a skillet over medium-high heat for 5–6 minutes per side until golden and cooked through.
  3. Let chicken rest for 5 minutes, then slice into strips.
  4. Divide rice into bowls. Top with roasted sweet potatoes, sliced chicken, avocado, greens, and dressing if desired.
  5. Serve warm immediately or refrigerate for meal prep (up to 4 days).

Notes

You can swap rice for quinoa or cauliflower rice for a lighter version. Adjust seasoning to taste.