Chicken & Sweet Potato Rice Bowl
A hearty and colorful grain bowl made with roasted sweet potatoes, diced chicken, rice, and quick stir-fried veggies, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced (about 2 medium breasts) Thighs are juicier and forgiving if slightly overcooked.
- 2 cups sweet potatoes, peeled and cubed Leave skin on for extra fiber.
- 1 cup rice (white or brown) Use quick-cooking brown rice or pre-cooked microwave rice to save time.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika Can sprinkle more over finished bowl for extra flavor.
- to taste salt and pepper
- 2 cups broccoli or other vegetables (optional) Try adding greens for nutrition boost.
- as needed Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper on a rimmed baking sheet. Spread in a single layer.
- Roast the sweet potatoes for 25–30 minutes, flipping once until edges are caramelized and tender.
- While roasting, cook the rice according to package directions and keep warm.
Cooking
- Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the diced chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through (internal temp 165°F / 74°C), about 6–8 minutes depending on size.
- If using vegetables, push the chicken to one side or remove briefly, add the veggies and stir-fry until bright and tender-crisp, about 3–5 minutes. Season to taste.
Assembly
- Assemble bowls: spoon rice into bowls, top with roasted sweet potatoes, add chicken and vegetables, and finish with fresh herbs if desired. Serve warm.
Notes
For extra flavor, sprinkle a pinch of smoked paprika or squeeze lemon over the finished bowl. Vegetarian options include swapping chicken for roasted chickpeas or tofu.