Go Back
- 2 boneless chicken breasts, cubed - 1 large sweet potato, peeled and diced - 1 cup jasmine rice Chicken is the star of this dish. I use boneless breasts for ease. They cook fast and stay juicy. Sweet potatoes add a natural sweetness and nice texture. Jasmine rice provides a fluffy base that pairs well with the other flavors. - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Olive oil helps the chicken and veggies cook evenly. The spices bring the dish to life. Smoked paprika adds a warm flavor, while garlic and onion powders give a savory kick. Salt and pepper enhance all the flavors. - Fresh parsley, chopped for garnish - Lime wedges for serving Garnishes make your bowl look appealing. Fresh parsley adds color and a fresh taste. Lime wedges bring brightness to every bite. Squeeze some lime over your bowl for a zesty finish. {{ingredient_image_1}} First, turn on your oven to 400°F (200°C). This step helps the sweet potatoes cook evenly. Next, peel and dice one large sweet potato. In a bowl, mix the sweet potato with one tablespoon of olive oil. Add one teaspoon of smoked paprika, one teaspoon of garlic powder, one teaspoon of onion powder, salt, and pepper. Toss everything until the sweet potato pieces are well coated. Spread them on a baking sheet lined with parchment paper. Roast for 20-25 minutes. The sweet potatoes should be tender and slightly crispy. While the sweet potatoes roast, rinse one cup of jasmine rice under cold water. This step removes excess starch. In a medium pot, bring two cups of vegetable broth to a boil. Add the rinsed rice to the pot. Lower the heat, cover, and let it simmer for 15 minutes. The liquid should absorb fully. After that, remove the pot from heat and let it sit for another 5 minutes, still covered. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add two cubed boneless chicken breasts. Cook for 5-7 minutes, stirring often, until the chicken turns white and reaches 165°F (75°C). Add salt and pepper to taste. Once the chicken is cooked, add one sliced red bell pepper and one cup of broccoli florets to the skillet. Cook for another 3-5 minutes. The vegetables should become tender but still crisp. Now you're ready to assemble your delicious chicken and sweet potato rice bowls! - Ensuring Chicken is Cooked Through: To check if chicken is done, use a meat thermometer. It should read 165°F (75°C). This ensures it is safe to eat. Cut into a piece if unsure. No pink means it's ready! - Alternative Cooking Methods: You can grill, bake, or pan-fry the chicken. Each method gives a different taste and texture. Grilling adds a smoky flavor, while baking keeps it juicy. Choose what you like best! - Achieving Optimal Crispiness: Cut sweet potatoes into small, even pieces. This helps them roast evenly. Spread them out on the baking sheet. Avoid crowding so they get crispy. - Seasoning Variations: Feel free to mix up the spices! Try adding cinnamon for sweetness or cayenne for heat. Lemon zest can add a fresh touch. Experiment to find your favorite blend! - Common Mistakes to Avoid: Rinsing the rice is key. It removes excess starch that can make it sticky. Always use the right water-to-rice ratio for best results. Too much water makes mushy rice. - Using Broth vs. Water: Cooking rice in vegetable broth adds flavor. It makes the rice taste richer and more savory. If you prefer plain rice, water works too. Just season it with salt after cooking. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and high-quality chicken to enhance the flavors of your dish. Customize the Spices: Feel free to adjust the spices based on your palate; adding a pinch of cayenne can give it an extra kick! Meal Prep Friendly: This recipe is great for meal prep; you can store bowls in the fridge for up to 4 days. Experiment with Toppings: Top your rice bowls with avocado, nuts, or a dollop of Greek yogurt for added creaminess and flavor. {{image_2}} You can switch up the protein in your Chicken and Sweet Potato Rice Bowls. If you want a meat-free option, try tofu or tempeh. Both soak up flavors well and add a nice texture. Just cube them and cook until golden brown. If you prefer seafood, shrimp works great too. Just sauté shrimp for a few minutes until they turn pink. You can also use beef. Thinly slice it and cook it quickly for a tasty twist. Feel free to get creative with your veggies! You can add zucchini, carrots, or even spinach. These will add color and nutrients. Think about using seasonal veggies too. In summer, fresh corn is a sweet addition. In fall, try butternut squash for a warm flavor. To change the taste, add different sauces or marinades. A splash of soy sauce or teriyaki can add a savory kick. For a citrus twist, drizzle on some lime juice. If you like heat, add chili flakes or sriracha. For a milder dish, skip the spices and focus on herbs like basil or cilantro. This way, you can make each bowl unique! To keep your chicken and sweet potato rice bowls fresh, follow these steps: - Place leftovers in an airtight container. - Store them in the fridge for up to 3 days. - Make sure the food cools to room temperature before sealing. For longer storage, you can freeze them: - Use freezer-safe containers or heavy-duty bags. - Be sure to label the bags with the date. - Store in the freezer for up to 3 months. To enjoy your meal again, reheating is key. Here’s how you can do it: - Microwave: Place a portion in a microwave-safe dish. Cover it with a lid or a damp paper towel. Heat for 1-2 minutes until warm. - Stovetop: Heat in a skillet over medium heat. Stir occasionally until heated through. This helps keep the texture nice. Avoid reheating more than once to keep it safe and tasty. Understanding shelf life helps you enjoy your meals at their best. - Cooked chicken lasts about 3-4 days in the fridge. - Sweet potatoes are good for about 5 days after cooking. - Jasmine rice can last about a week in the fridge. Check for signs of spoilage: - Look for bad smells or changes in color. - If it feels slimy or mushy, it’s time to toss it. You can make this dish low-carb by using cauliflower rice. Cauliflower rice mimics the texture of regular rice well. Simply pulse fresh or frozen cauliflower florets in a food processor until they resemble rice grains. Sauté it in a pan with a little olive oil for about 5-7 minutes. This keeps the dish light and delicious. Yes, you can use brown rice. However, brown rice takes longer to cook than jasmine rice. You will need to increase the cooking time to about 40-45 minutes. Use 2 ½ cups of vegetable broth instead of 2 cups. This ensures the brown rice cooks well and absorbs enough liquid. You can serve a simple green salad with this dish. A salad with mixed greens, cucumbers, and a light vinaigrette pairs well. Roasted vegetables can also be a great side. Consider making some roasted Brussels sprouts or green beans for added flavor. This article covered a tasty chicken and sweet potato rice bowl recipe. We discussed main ingredients, seasonings, and step-by-step cooking methods. Plus, I shared tips for perfect results and variations to try. In the end, this dish is versatile and easy to customize. You can swap proteins or vegetables based on your taste or diet. Enjoy your cooking and have fun creating your own versions!

Savory Chicken & Sweet Potato Rice Bowls

A delicious and nutritious rice bowl featuring tender chicken, roasted sweet potatoes, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless chicken breasts, cubed
  • 1 large sweet potato, peeled and diced
  • 1 cup jasmine rice
  • 2 cups vegetable broth
  • 1 piece red bell pepper, sliced
  • 1 cup broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a bowl, toss the diced sweet potato with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread the sweet potato on a baking sheet lined with parchment paper and roast for about 20-25 minutes, or until tender and slightly crispy.
  • While the sweet potato is roasting, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce to low heat, cover, and simmer for 15 minutes, or until the liquid has been absorbed. Remove from heat and let sit covered for another 5 minutes.
  • In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the cubed chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink and reaches an internal temperature of 165°F (75°C). Season with salt and pepper.
  • Add the sliced bell pepper and broccoli florets to the skillet with the chicken, cooking for an additional 3-5 minutes or until the vegetables are just tender.
  • To assemble the rice bowls, start with a base of jasmine rice, followed by a portion of roasted sweet potatoes, sautéed chicken, and veggies. Garnish with chopped parsley and a wedge of lime on the side.

Notes

Feel free to customize the vegetables based on your preference.
Keyword chicken, healthy, rice bowl, sweet potato