When you need a wholesome, satisfying meal that’s both easy and flavorful, this chicken and sweet potato rice bowl is the perfect choice. Packed with protein, fiber, and a balance of sweet and savory flavors, it’s great for lunch, dinner, or even meal prep!

Why You’ll Love This Recipe

Balanced and nutritious – A perfect mix of protein, complex carbs, and healthy fats.
Easy to customize – Swap out ingredients to suit your taste.
Meal prep friendly – Make ahead for quick and easy meals throughout the week.
Deliciously satisfying – Sweet and savory flavors blend beautifully in every bite.

Ingredients

Chicken breast
Sweet potatoes
Cooked rice (white, brown, or quinoa)
Olive oil
Garlic
Onion
Spinach or kale
Soy sauce or tamari
Honey
Spices (paprika, cumin, salt, and pepper)

Full list of ingredients and measurements below.

Directions

Roast the Sweet Potatoes

Preheat the oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and paprika, then spread them out on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

Cook the Chicken

Season chicken breasts with salt, pepper, and a little cumin. Heat olive oil in a skillet over medium heat, then cook the chicken for 6-8 minutes per side until golden and cooked through. Let it rest for a few minutes before slicing.

Sauté the Veggies

In the same skillet, add a little more oil if needed. Sauté chopped onion and garlic until fragrant, then stir in spinach or kale. Cook for a couple of minutes until wilted.

Prepare the Sauce

Mix soy sauce, honey, and a splash of water in a small bowl. Pour over the cooked chicken slices and let it simmer for a minute to absorb the flavors.

Assemble the Bowl

Start with a base of cooked rice, then top with roasted sweet potatoes, sautéed veggies, and sliced chicken. Drizzle any remaining sauce over the top.

Expert Tips and Tricks

Dice sweet potatoes evenly to ensure they cook at the same rate.
Let the chicken rest before slicing to keep it juicy.
Use pre-cooked rice for an even quicker meal.

Recipe Variations and Possible Substitutions

Swap chicken for tofu or shrimp for a different protein.
Use quinoa or cauliflower rice instead of regular rice.
Add avocado or nuts for extra healthy fats.
Try a spicy version by adding sriracha or red pepper flakes.

Serving and Pairing Suggestions

Serve with a fresh green salad on the side.
Pair with a citrusy vinaigrette for added brightness.
Enjoy with a warm cup of green tea or a light white wine.

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or on the stovetop until warmed through.
For best texture, keep the sauce separate and drizzle it over before serving.

FAQs

Can I make this ahead of time? Yes! This meal is perfect for meal prep—just store the components separately and assemble when ready to eat.

Can I use a different protein? Absolutely! Try ground turkey, salmon, or even a fried egg on top.

How do I keep the sweet potatoes from getting mushy? Roast them at a high temperature and avoid overcrowding the pan for the best texture.

Can I freeze this dish? It’s best enjoyed fresh, but you can freeze the cooked chicken and sweet potatoes separately for up to a month.

Conclusion

This chicken and sweet potato rice bowl is a perfect balance of flavors, textures, and nutrition. Whether you’re looking for a quick weeknight dinner or a satisfying meal prep option, this dish has you covered. Try it out and let me know how you make it your own!

Chicken and Sweet Potato Rice Bowl – A Hearty and Nourishing Meal!

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This Chicken and Sweet Potato Rice Bowl combines tender chicken, roasted sweet potatoes, and sautéed greens over a bed of rice, all drizzled with a savory honey-soy sauce. It’s a balanced meal that’s perfect for lunch, dinner, or meal prep, offering a delightful blend of sweet and savory flavors.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting and Sautéing
Cuisine: American
Diet: Gluten Free

Instructions

Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Cook the Chicken: Season the chicken breasts with salt, pepper, and cumin. In a skillet over medium heat, add 1 tablespoon olive oil. Cook the chicken for 6-8 minutes per side until golden and cooked through. Let it rest for a few minutes before slicing.
Sauté the Veggies: In the same skillet, add chopped onion and sauté until translucent. Add minced garlic and cook until fragrant. Stir in spinach or kale and cook until wilted.
Prepare the Sauce: In a small bowl, mix soy sauce, honey, and water. Pour over the sliced chicken in the skillet and let it simmer for a minute to absorb the flavors.
Assemble the Bowl: Place cooked rice in bowls, top with roasted sweet potatoes, sautéed veggies, and sliced chicken. Drizzle any remaining sauce over the top.