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Chicken and Sweet Potato Rice Bowl Recipe

Chicken and Sweet Potato Rice Bowl Recipe
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★★★★★

5 from 22 reviews

A wholesome and flavorful Chicken and Sweet Potato Rice Bowl featuring tender roasted chicken, caramelized sweet potatoes, nutritious brown rice, and massaged kale, all brought together with a smoky chipotle yogurt sauce. This balanced meal offers a delightful mix of textures and vibrant flavors, perfect for a satisfying lunch or dinner.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp ground cinnamon
  • 1 tbsp olive oil
  • Salt, to taste

Sweet Potatoes

  • 2 medium orange sweet potatoes, peeled and diced into ½-inch cubes
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp cumin
  • Salt, to taste

Rice and Greens

  • 1 cup brown rice, cooked and warm
  • 2 cups curly kale, chopped
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • Pinch of salt

Toppings & Sauce

  • ¼ cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp chipotle sauce
  • 1 tsp lime juice
  • ½ tsp honey or agave syrup
  • ½ avocado, sliced
  • ¼ cup crumbled feta cheese
  • 2 green onions, sliced

Instructions

  1. Prep the Ingredients: Peel and dice the sweet potatoes into ½-inch cubes. Cut the chicken into bite-sized pieces. Rinse and chop the kale into manageable leafy bits. Cook the brown rice according to package instructions or use pre-cooked rice to save time.
  2. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, garlic powder, chili powder, cumin, and a pinch of salt. Spread them evenly on a baking sheet and roast for 10 minutes to start caramelizing.
  3. Add and Roast the Chicken: While the sweet potatoes begin roasting, toss the chicken pieces with the remaining seasoning blend and a little olive oil. After the sweet potatoes have roasted for 10 minutes, remove the tray, flip the sweet potatoes, add the seasoned chicken pieces, and return to the oven. Roast both together for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
  4. Massage the Kale: In a bowl, combine the chopped kale with 1 tsp olive oil, 1 tsp lemon juice, and a pinch of salt. Using your hands, massage the kale for about one minute until it becomes tender and dark green.
  5. Make the Chipotle Sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, chipotle sauce, lime juice, and honey or agave until smooth and creamy. Adjust the amount of chipotle sauce based on your preferred spice level.
  6. Assemble the Bowl: In serving bowls, layer the warm brown rice first, followed by the massaged kale, roasted sweet potatoes, and chicken. Top with sliced avocado, crumbled feta, and green onions. Finish with a generous drizzle of the chipotle sauce. Serve immediately and enjoy your colorful, nutrient-packed bowl.

Notes

  • You can substitute chicken thighs or breasts according to preference; thighs offer more juiciness, breasts are leaner.
  • If you prefer, swap brown rice with quinoa, cauliflower rice, or barley for varied texture and nutrition.
  • Adjust the chipotle sauce quantity to control the heat level according to taste.
  • For a dairy-free option, replace Greek yogurt with a plant-based yogurt and omit feta cheese.
  • Batch cook and store components separately for easy meal prep throughout the week.

Nutrition

Keywords: chicken rice bowl, sweet potato bowl, roasted chicken recipe, healthy grain bowl, chipotle sauce bowl

Find it online: https://servedbynora.com/chicken-and-sweet-potato-rice-bowl-recipe/