Chicken Sweet Potato Rice Bowl Kid Favorite
This Chicken Sweet Potato Rice Bowl is a complete, comforting meal featuring tender, juicy chicken, perfectly roasted sweet potatoes with caramelized edges, and fluffy rice, all tied together with a simple honey-soy glaze. It's a kid-approved, parent-loved dinner that comes together in under an hour with minimal cleanup.
Equipment
- Large baking sheet
- Small bowl
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Medium saucepan with lid
- Fork
- instant-read thermometer
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 large sweet potatoes, peeled and cubed about 4 cups
- 1 cup long-grain white rice
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- ¼ cup low-sodium chicken broth
- 2 tbsp honey
- 1 tbsp soy sauce
- Optional toppings: fresh cilantro, sliced avocado, lime wedges, crumbled feta cheese
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and the smoked paprika. Spread them in a single, even layer. Roast for 15 minutes.
- While the sweet potatoes roast, season the chicken thighs with the remaining 1 tablespoon olive oil, garlic powder, onion powder, salt, and pepper.
- After the sweet potatoes have roasted for 15 minutes, push them to the sides of the baking sheet and place the seasoned chicken thighs in the center. Return the sheet to the oven.
- In a small bowl, whisk together the chicken broth, honey, and soy sauce.
- After the chicken and sweet potatoes have roasted together for 10 minutes, pour the glaze evenly over the chicken and potatoes. Continue roasting for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized.
- While everything is in the oven, cook the rice according to package directions. Fluff with a fork when done.
- To serve, divide the cooked rice among bowls. Slice the chicken and arrange it over the rice alongside the roasted sweet potatoes. Drizzle any remaining pan juices over the top. Add your favorite toppings and serve immediately.
Notes
For the juiciest chicken, let the meat rest for 5 minutes after roasting before slicing. Do not overcrowd the baking sheet, or the sweet potatoes will steam instead of roast. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm in a skillet with a splash of water. For a low-carb version, substitute cauliflower rice. For a gluten-free option, use tamari instead of soy sauce.