Chicken & Sweet Potato Rice Bowl
A cozy, wholesome one-bowl meal featuring tender seasoned chicken, caramelized sweet potatoes, and fluffy rice. This easy and adaptable recipe is perfect for weeknight dinners or meal prep, delivering balanced nutrition and comforting flavor in every bite.
Equipment
- baking sheet
- mixing bowl
- skillet or frying pan
- knife
- cutting board
Ingredients
- 2 cups cooked rice (white or brown)
- 2 medium sweet potatoes, cubed
- 500 g chicken thighs or breast
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- 0.5 tsp chili flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley or cilantro, chopped
- 2 tbsp tahini or yogurt sauce (optional)
Instructions
- Preheat oven to 200°C (400°F). Toss cubed sweet potatoes with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast sweet potatoes for 25–30 minutes until tender and caramelized, flipping halfway through.
- Meanwhile, mix olive oil, lemon juice, garlic, smoked paprika, chili flakes, salt, and pepper to create a quick marinade.
- Coat the chicken with the marinade and let sit for at least 15 minutes.
- Cook the chicken in a skillet over medium heat for 6–8 minutes per side until fully cooked and golden. Let rest, then slice.
- Assemble bowls with a base of rice, topped with roasted sweet potatoes and sliced chicken.
- Garnish with fresh herbs and drizzle with sauce if desired. Serve warm.
Notes
Marinate the chicken for at least 15 minutes for deeper flavor. Roast sweet potatoes ahead for easy meal prep. Customize with sauces like tahini yogurt or chimichurri. Add crunch with pepitas or cabbage, or extra protein with chickpeas or a soft-boiled egg.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 32gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 520mgPotassium: 780mgFiber: 6gSugar: 7gVitamin A: 18000IUVitamin C: 12mgCalcium: 60mgIron: 2.5mg