Description
Chicken & Sweet Potato Rice Bowl: A quick, healthy, colorful bowl featuring juicy seasoned chicken, caramelized roasted sweet potatoes, and fluffy rice.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil, divided
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp soy sauce or coconut aminos
- 1 tsp honey or maple syrup
- 2 cups cooked rice (white, brown, or jasmine)
- 1/2 cup steamed broccoli or your favorite vegetables
- Fresh parsley or green onions, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, flipping halfway.
- While sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add chicken, season lightly with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
- Stir in soy sauce and honey, cooking for 1–2 minutes until chicken is glazed.
- Assemble bowls: add a serving of rice, top with roasted sweet potatoes, chicken, and steamed broccoli. Garnish with parsley or green onions.
Notes
- For gluten free, use coconut aminos instead of soy sauce.
- To meal prep, divide evenly into 2–3 airtight containers and refrigerate up to 4 days.
- Swap in your favorite vegetables like cauliflower, snap peas, or carrots.
- Tip: you can roast the sweet potatoes up to 1 day ahead and reheat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting and Pan-Searing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (serves 2-3)
- Calories: Approximately 556–833 per serving
- Sugar: Approximately 6–7 g per serving
- Sodium: Approximately 300–450 mg per serving
- Fat: Approximately 11–17 g per serving
- Saturated Fat: Approximately 3–9 g per serving
- Unsaturated Fat: Approximately 8–12 g per serving
- Trans Fat: 0 g
- Carbohydrates: Approximately 55–90 g per serving
- Fiber: Approximately 6–8 g per serving
- Protein: Approximately 50–75 g per serving
- Cholesterol: Approximately 100–150 mg per serving
Keywords: chicken, sweet potato, rice bowl, healthy dinner, weeknight dinner, meal prep, broccoli, easy dinner