Chicken And Sweet Potato Rice Bowl Recipe

I discovered a delightful twist in my dinner routine that leaves me excited to try something new. Featuring succulent chicken, colorful vegetables, and perfectly roasted sweet potatoes atop fluffy brown rice, this dish is one of my favorite healthy meals with sweet potato. Every bite sparks a sense of adventure on my plate.

A photo of Chicken And Sweet Potato Rice Bowl Recipe

I’ve been looking for a meal that packs both flavor and nutrition, and this Chicken And Sweet Potato Rice Bowl ticks all the boxes. I got my hands on some diced chicken breasts, sweet potatoes, and brown rice that really work together nicely.

When I tossed in sliced red bell pepper along with a drizzle of olive oil, smoked paprika, ground cumin, and garlic powder, I felt like I’d unlocked a secret recipe I’d need to share with everyone. The addition of salt and black pepper helped bring out the flavors even more, and I finished it off with a few sprigs of fresh cilantro and a squeeze of lime for that extra kick.

It’s a protein rich dinner that’s perfect for a healthy lunch or a wholesome late day meal when you’re craving something hearty and satisfying without breaking the bank. Enjoy every bite!

Why I Like this Recipe

1. I love that this recipe mixes sweet potatoes and red bell peppers with chicken and rice, it just creates the perfect combo of textures and flavors.
2. I really dig how the spices like smoked paprika and cumin make everything so tasty without being too overpowering.
3. I appreciate that it’s a pretty healthy meal that’s both filling and loaded with nutrients, which makes it perfect for a hearty dinner.

This chicken and sweet potato rice bowl is honestly one of my fav meals. Its super easy to make and packed with protein and all those good nutrients that keep me full and energized. I love that you can roast that sweet potato and bell pepper mix with a little olive oil and a bunch of spices, then just toss in some tender chicken over fluffy brown rice. The whole thing just comes together so nicely, and it feels like a comforting dish that’s perfect for any night. Plus, a squeeze of lime and a sprinkle of cilantro at the end really lifts up the flavors, making every bite hit just right.

Ingredients

Ingredients photo for Chicken And Sweet Potato Rice Bowl Recipe

  • Chicken breasts: Lean protein fuel that supports muscle growth and healthy body weight.
  • Sweet potatoes: Naturally sweet, full of fiber and vitamins to boost digestion and energy.
  • Brown rice: Whole grain carbohydrate that provides steady energy and increases satiety.
  • Red bell pepper: Crisp, vitamin C rich, adds a wow factor of crunchy sweetness.
  • Olive oil: Heart healthy fat that improves flavor and helps with nutrient absorption.
  • Spices: Paprika, cumin and garlic powder add warmth and smoke, balanced with salt and pepper.
  • Fresh cilantro: Herbaceous garnish that brings a burst of green freshness and citrus hints.
  • Lime wedges: Zesty finish that brightens the bowl with tangy, citrus flavor.

Ingredient Quantities

  • Chicken breasts – 1 lb diced
  • Sweet potatoes – 2 medium, peeled and cubed
  • Brown rice – 1 cup uncooked
  • Red bell pepper – 1, sliced
  • Olive oil – 2 tbsp
  • Smoked paprika – 1 tsp
  • Ground cumin – 1/2 tsp
  • Garlic powder – 1 tsp
  • Salt – 1/2 tsp or to taste
  • Black pepper – 1/4 tsp or to taste
  • Fresh cilantro – a few sprigs for garnish (optional)
  • Lime wedges – for serving (optional)

How to Make this

1. First, cook the brown rice following the package directions so it gets nice and fluffy.

2. Preheat your oven to 400°F and while it’s heating up, toss the cubed sweet potatoes and sliced red bell pepper in 2 tablespoons of olive oil along with smoked paprika, ground cumin, garlic powder, salt and black pepper.

3. Spread the vegetable mix evenly on a baking sheet and roast it in the oven for about 20 to 25 minutes until tender.

4. While the veggies are roasting, heat a skillet over medium-high heat and add a little olive oil.

5. Add the diced chicken breasts to the skillet and season them lightly with extra smoked paprika, garlic powder, salt, and pepper; then cook until they’re browned and no longer pink inside.

6. Once the rice is done, fluff it up and spoon it into your serving bowls.

7. Add the roasted sweet potatoes, red bell pepper, and cooked chicken on top of the rice.

8. If you like, garnish each bowl with a few sprigs of fresh cilantro and a squeeze of lime for a burst of freshness.

9. Taste and adjust the seasonings if needed, then serve warm and enjoy your healthy, hearty dinner!

Equipment Needed

1. Medium pot with lid for cooking the brown rice
2. Cutting board and knife for dicing chicken and chopping veggies
3. Measuring cups and spoons for the spices and olive oil
4. Mixing bowl for tossing the sweet potatoes and red bell pepper with seasonings
5. Baking sheet for roasting the veggies in the preheated oven
6. Skillet for cooking the chicken over medium-high heat
7. Spatula or tongs for stirring the chicken in the skillet
8. Serving bowls for assembling the final dish

FAQ

A: The chicken should reach an internal temperature of 165°F. I like to check by cutting a piece to make sure it's no longer pink.

A: Sure, u can replace brown rice with white or even quinoa, but keep in mind the cooking times might change.

A: No worries! You can use regular paprika, though it won't have the same smoky flavour, its still tasty.

A: Not really, the spices in the recipe are enough to give it a kick, but if u like a stronger flavor, marinating for about 30 mins works great.

A: You can throw in other veggies like spinach or broccoli during the last few minutes of cooking for more nutrition and crunch.

Chicken And Sweet Potato Rice Bowl Recipe Substitutions and Variations

  • Chicken breasts: You can use turkey or pork tenderloin. They cook at about the same time and bring a similar flavor.
  • Sweet potatoes: Butternut squash or even carrots make a good substitute. They add a similar sweetness and texture.
  • Brown rice: Try quinoa or farro if you want a different grain with a nice nutty taste.
  • Red bell pepper: Green or yellow bell peppers work too. They give a slightly different flavor but still add a great color.
  • Olive oil: You could also use canola or vegetable oil. They’re a good alternative if you’re running low on olive oil.

Pro Tips

1. Try patting down the chicken before cooking so it gets a nice crispy sear instead of just steaming in its own juices.

2. For the rice, you can lightly toast it in a little olive oil before adding water which gives it a nutty flavor that really upgrades the dish.

3. Dont be afraid to add a little extra seasoning to the veggies halfway through roasting especially since ovens can vary and some spots might be hotter then others.

4. If you have time, marinate the chicken for about 15 minutes in a mix of extra smoked paprika and garlic powder to boost the flavor even more.

5. Finally, a squeeze of fresh lime right before serving helps to cut the richness of the dish and adds a fresh kick every bite.

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Chicken And Sweet Potato Rice Bowl Recipe

My favorite Chicken And Sweet Potato Rice Bowl Recipe

Equipment Needed:

1. Medium pot with lid for cooking the brown rice
2. Cutting board and knife for dicing chicken and chopping veggies
3. Measuring cups and spoons for the spices and olive oil
4. Mixing bowl for tossing the sweet potatoes and red bell pepper with seasonings
5. Baking sheet for roasting the veggies in the preheated oven
6. Skillet for cooking the chicken over medium-high heat
7. Spatula or tongs for stirring the chicken in the skillet
8. Serving bowls for assembling the final dish

Ingredients:

  • Chicken breasts – 1 lb diced
  • Sweet potatoes – 2 medium, peeled and cubed
  • Brown rice – 1 cup uncooked
  • Red bell pepper – 1, sliced
  • Olive oil – 2 tbsp
  • Smoked paprika – 1 tsp
  • Ground cumin – 1/2 tsp
  • Garlic powder – 1 tsp
  • Salt – 1/2 tsp or to taste
  • Black pepper – 1/4 tsp or to taste
  • Fresh cilantro – a few sprigs for garnish (optional)
  • Lime wedges – for serving (optional)

Instructions:

1. First, cook the brown rice following the package directions so it gets nice and fluffy.

2. Preheat your oven to 400°F and while it’s heating up, toss the cubed sweet potatoes and sliced red bell pepper in 2 tablespoons of olive oil along with smoked paprika, ground cumin, garlic powder, salt and black pepper.

3. Spread the vegetable mix evenly on a baking sheet and roast it in the oven for about 20 to 25 minutes until tender.

4. While the veggies are roasting, heat a skillet over medium-high heat and add a little olive oil.

5. Add the diced chicken breasts to the skillet and season them lightly with extra smoked paprika, garlic powder, salt, and pepper; then cook until they’re browned and no longer pink inside.

6. Once the rice is done, fluff it up and spoon it into your serving bowls.

7. Add the roasted sweet potatoes, red bell pepper, and cooked chicken on top of the rice.

8. If you like, garnish each bowl with a few sprigs of fresh cilantro and a squeeze of lime for a burst of freshness.

9. Taste and adjust the seasonings if needed, then serve warm and enjoy your healthy, hearty dinner!