Best Chicken Sweet Potato Rice Bowl
This Chicken Sweet Potato Rice Bowl is a satisfying and nutritious meal packed with flavor and textures. Tender chicken, creamy sweet potatoes, and fluffy rice are combined with a zesty honey-lime dressing for a healthy and comforting dish that's perfect for meal prepping or a quick weeknight dinner.
Equipment
- Cutting board
- Knife
- Medium bowl
- Large bowl
- Large skillet or cast-iron pan
- Baking Sheet
- Medium saucepan
- Whisk
- Fork
- Measuring cups and spoons
- Oven
- Stove
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil for chicken
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil for sweet potatoes
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup long-grain rice such as basmati or jasmine
- 2 cups water or chicken broth
- 1 tablespoon butter or olive oil optional, for rice
- Salt to taste for rice
- ¼ cup lime juice freshly squeezed
- 2 tablespoons honey
- 1 tablespoon olive oil for sauce
- 1 tablespoon chopped cilantro
- ½ teaspoon red pepper flakes optional, for heat
- Salt to taste for sauce
- Pepper to taste for sauce
- Optional Toppings: Avocado slices
- Optional Toppings: Black beans
- Optional Toppings: Corn kernels
- Optional Toppings: Chopped green onions
- Optional Toppings: Sriracha or hot sauce
Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Make sure the chicken is evenly coated.
- Heat a large skillet or cast-iron pan over medium-high heat.
- Add the seasoned chicken to the hot skillet and cook for about 6-8 minutes, or until fully cooked through and browned on all sides. Ensure the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and set aside.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, cinnamon, nutmeg, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Cook the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and results in fluffier rice.
- In a medium saucepan, combine the rinsed rice with water (or chicken broth) and salt. Add butter or olive oil if desired for added flavor.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
- Remove the pot from the heat and let it sit, covered, for 5-10 minutes. Fluff with a fork before serving.
- Prepare the Honey-Lime Dressing: In a small bowl, whisk together the lime juice, honey, olive oil, cilantro, red pepper flakes (if using), salt, and pepper until well combined. Taste and adjust seasonings as needed.
- Assemble Your Chicken Sweet Potato Rice Bowl: In a bowl, layer the cooked rice, roasted sweet potatoes, and cooked chicken.
- Drizzle generously with the honey-lime dressing.
- Top with your desired toppings, such as avocado slices, black beans, corn kernels, and chopped green onions.
- Serve immediately and enjoy!
Notes
For even roasting, dice sweet potatoes into uniform sizes. Don't overcrowd the baking sheet to avoid steaming. Experiment with different spice blends for the chicken, such as chili powder or cumin. Marinate chicken in soy sauce, ginger, garlic, and sesame oil for an Asian-inspired flavor. Leftovers can be stored in airtight containers in the refrigerator for up to 4 days. This bowl is customizable; swap rice for cauliflower rice or quinoa for a low-carb option or substitute chicken with tofu or chickpeas for a vegetarian version.