Description

Hey friends! This Chicken and Sweet Potato Rice Bowl is the ultimate weeknight hero. Juicy, perfectly seasoned chicken, caramelized sweet potatoes, and fluffy rice come together in about 35 minutes to create a bowl that’s comforting, satisfying, and anything but boring. Add a few fresh toppings, a squeeze of lime, and you’ve got a meal that’s meal-prep friendly, dinner-party ready, and pure happiness in a bowl.

Ingredients

Scale

Serves 2–3

2 medium sweet potatoes, peeled and cubed (½-inch cubes)
2 tbsp olive oil, divided (1 tbsp for sweet potatoes, 1 tbsp for chicken)
1 tsp paprika (smoked paprika optional)
Salt & pepper, to taste
2 boneless, skinless chicken breasts (thighs optional)
1 tsp garlic powder
1 cup cooked rice (white, jasmine, or brown rice)
½ avocado, sliced (optional, but highly recommended)
Fresh cilantro or parsley, chopped
Lime wedges, for serving

Optional Toppings & Variations:

Southwest Fiesta: Chili powder & cumin on potatoes, black beans, corn salsa, sour cream, tortilla strips.
Mediterranean Twist: Oregano & lemon zest on chicken, roasted cauliflower, feta, kalamata olives, tzatziki.
Curry Bowl: Yellow curry powder on chicken & potatoes, served with naan.
Greens Lover’s Delight: Bed of fresh spinach or kale under warm rice.
Whole30/Paleo: Replace rice with cauliflower rice.

Instructions

1. Preheat & Prep Sweet Potatoes

Preheat oven to 425°F (220°C).
Toss cubed sweet potatoes with 1 tbsp olive oil, paprika, salt, and pepper.
Spread in a single layer on a baking sheet (no crowding!).
Roast for 25 minutes, flipping halfway through, until tender and caramelized.

2. Cook Chicken

Pat chicken dry and season both sides with garlic powder, salt, and pepper.
Heat remaining 1 tbsp olive oil in a skillet over medium heat.
Cook chicken 6–7 min per side until golden brown and internal temp reaches 165°F.
Remove and let rest for 5 minutes before slicing against the grain.

3. Assemble Bowls

Place a scoop of rice at the base of each bowl.
Top with roasted sweet potatoes and sliced chicken.
Add avocado slices and fresh herbs.
Serve with lime wedges for a bright, finishing touch.

Notes

Crispy Sweet Potatoes: Don’t overcrowd the pan, and make sure your oven is fully preheated.
Juicy Chicken: Use a thermometer and let it rest 5 minutes before slicing.
Meal Prep Friendly: Store components separately in airtight containers for up to 4 days. Slice avocado just before serving.
Leftover Rice: Perfect for quick prep; reheats beautifully.

Nutrition

Calories: 480 Cal per serving
Fat: 17g
Carbohydrates: 40g
Protein: 38g