Name: Healthy Chicken & Sweet Potato Rice Bowl: Simple and Delicious
Prep time: 15 min
Cook time: PT-493139H9M52S
Total time: PT-493139H9M52S
Ingredients: 2 large chicken breasts, cut into bite-sized pieces; 2 medium sweet potatoes, peeled and diced; 1 cup brown rice (or white rice if preferred); 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon cumin; Salt and pepper, to taste; 1 red bell pepper, diced; 1 cup broccoli florets; 1 small carrot, sliced thinly; 2 green onions, chopped; Optional toppings: avocado slices, sesame seeds, or a drizzle of tahini

Description

This Healthy Chicken & Sweet Potato Rice Bowl is a simple, flavorful meal that combines tender chicken, roasted sweet potatoes, sautéed vegetables, and a base of fluffy rice. Perfect for weeknight dinners or meal prep, it’s wholesome, satisfying, and easy to make.

Ingredients

Scale

2 large chicken breasts, cut into bite-sized pieces
2 medium sweet potatoes, peeled and diced
1 cup brown rice (or white rice if preferred)
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cumin
Salt and pepper, to taste
1 red bell pepper, diced
1 cup broccoli florets
1 small carrot, sliced thinly
2 green onions, chopped
Optional toppings: avocado slices, sesame seeds, or a drizzle of tahini

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Instructions

Cook the rice according to package instructions, then fluff and set aside.
Toss the diced sweet potatoes with ½ tablespoon olive oil, salt, and half of the smoked paprika. Spread on a baking sheet and roast at 400°F (200°C) for 20–25 minutes until tender.
Season the chicken with garlic powder, cumin, remaining smoked paprika, salt, and pepper.
Heat ½ tablespoon olive oil in a large skillet over medium-high heat and cook the chicken for 6–8 minutes until golden and fully cooked. Remove from skillet.
In the same skillet, sauté bell pepper, broccoli, and carrot slices for 5–6 minutes until tender-crisp. Season lightly with salt and pepper.
Assemble the bowl with a base of rice, then layer roasted sweet potatoes, sautéed vegetables, and chicken.
Garnish with green onions, avocado, sesame seeds, or a drizzle of tahini if desired.
Serve warm and enjoy.

Notes

Use even-sized sweet potato cubes to ensure even roasting.
Don’t overcrowd the skillet when cooking chicken to allow proper searing.
Swap vegetables based on preference, such as zucchini, snap peas, or mushrooms.
Add a sauce like a light yogurt dressing or soy sauce for extra flavor.
This recipe is meal prep friendly; store rice, chicken, and vegetables separately in airtight containers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25–30 minutes