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A flat lay image of a fully assembled chicken and roasted sweet potato bowl, with all the colorful ingredients neatly arranged over a bed of fluffy rice.

Chicken Sweet Potato Rice Bowl: The Ultimate Healthy Recipe

This vibrant and healthy Chicken Sweet Potato Rice Bowl is the perfect easy weeknight dinner. Packed with juicy chicken, roasted sweet potatoes, and a creamy cilantro-lime dressing, it's a flavorful, balanced meal ideal for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1 tbsp Lime Juice freshly squeezed
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 2 cloves Garlic finely minced
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 2 medium Sweet Potatoes peeled and diced into 1/2-inch cubes
  • 1 tbsp Olive Oil
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh cilantro packed
  • 2 tbsp Lime Juice freshly squeezed
  • 1 clove Garlic
  • 1-2 tbsp Water to thin
  • 1/4 tsp Salt
  • 4 cups Cooked Rice or quinoa
  • 1 can (15 oz) Black Beans rinsed and drained
  • 1 cup Corn thawed if frozen
  • 1 Avocado sliced or diced

Equipment

  • 1 Large Baking Sheet
  • 1 Large Skillet
  • 1 Small blender or food processor

Method
 

  1. In a medium bowl, combine the cubed chicken with olive oil, lime juice, chili powder, cumin, smoked paprika, minced garlic, salt, and pepper. Stir to coat and let marinate for at least 15 minutes.
  2. Preheat oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, until tender.
  3. While the sweet potatoes roast, cook rice according to package directions.
  4. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, until cooked through and browned.
  5. In a small blender, combine Greek yogurt, cilantro, lime juice, garlic, and salt. Blend until smooth, adding 1-2 tbsp of water to reach a drizzling consistency.
  6. Divide the rice among four bowls. Top with cooked chicken, roasted sweet potatoes, black beans, and corn. Garnish with avocado and drizzle with the cilantro-lime dressing.

Notes

Don't Crowd the Pan: Ensure sweet potatoes are in a single layer on the baking sheet to roast properly.
Uniform Cuts: Cut chicken and sweet potatoes into similar sizes for even cooking.
Meal Prep: Store components in separate airtight containers in the fridge for up to 4 days.