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Healthy Chicken & Sweet Potato Rice Bowl

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried oregano or Italian seasoning
For the Sweet Potatoes
  • 2 medium sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
For the Rice
  • 1 cup uncooked brown rice or white rice
  • 2 cups water or low-sodium chicken broth
Optional Vegetables & Toppings
  • 1 cup steamed broccoli or green beans
  • ½ cup cherry tomatoes halved
  • ¼ cup sliced red onion
  • 1 avocado sliced
  • Fresh parsley or cilantro for garnish
  • Lemon wedges for serving

Equipment

  • 1 Cutting board
  • 1 Sharp knife
  • 1 Mixing bowls
  • 1 Measuring cups and spoons
  • 1 Baking sheet
  • 1 Parchment paper or aluminum foil
  • 1 Non-stick skillet or grill pan
  • 1 Medium saucepan with lid
  • 1 Spatula or tongs

Method
 

Step 1: Cook the Rice
  1. Rinse the rice under cold water until the water runs clear.
  2. In a medium saucepan, add rice and water or broth.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes (brown rice) or 15–18 minutes (white rice).
  4. Remove from heat and let it rest covered for 5 minutes. Fluff with a fork.
Step 2: Roast the Sweet Potatoes
  1. Preheat oven to 400°F (200°C).
  2. Place cubed sweet potatoes in a bowl and toss with olive oil, paprika, salt, and black pepper.
  3. Spread evenly on a lined baking sheet.
  4. Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
Step 3: Prepare the Chicken
  1. Pat the chicken breasts dry with a paper towel.
  2. Rub with olive oil and season with paprika, garlic powder, salt, pepper, and oregano.
  3. Heat a skillet or grill pan over medium heat.
  4. Cook chicken for 6–7 minutes per side until golden brown and internal temperature reaches 165°F (75°C).
  5. Let rest for 5 minutes before slicing.
Step 4: Assemble the Bowl
  1. Start with a base of rice in each bowl.
  2. Add roasted sweet potatoes and sliced chicken.
  3. Top with vegetables, avocado slices, and herbs.
  4. Serve with lemon wedges or a light yogurt-based sauce if desired.

Notes

Nutritional Facts and Total Calories (Per Serving – Approximate)

  • Calories: 520 kcal
  • Protein: 38g
  • Carbohydrates: 48g
  • Fiber: 7g
  • Fat: 18g
  • Sugar: 8g
  • Sodium: 420mg