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Healthy Chicken & Sweet Potato Rice Bowl recipe card

Healthy Chicken & Sweet Potato Rice Bowl

A healthy and flavorful chicken and sweet potato rice bowl that is easy to prepare and delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless skinless chicken breast, diced
  • 2 cups diced sweet potatoes 1/2-inch cubes
  • 2 cups cooked brown rice
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt divided
  • 1/2 tsp black pepper divided
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp water

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Place the diced sweet potatoes on the baking sheet and drizzle with olive oil, paprika, 1/4 tsp salt, and 1/4 tsp black pepper, then toss to coat evenly.
  3. Roast the sweet potatoes for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized on the edges.
  4. While the sweet potatoes roast, season the diced chicken with the remaining 1/4 tsp salt, 1/4 tsp black pepper, and garlic powder, tossing to coat.
  5. Heat a large skillet over medium-high heat and lightly spray or brush with oil if needed.
  6. Add the chicken in an even layer and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through with no pink in the center.
  7. In a small bowl, whisk together the tahini, lemon juice, and water until smooth and pourable; if needed, add a small splash of water to reach drizzling consistency.
  8. Warm the cooked brown rice if chilled, then divide it evenly among 4 serving bowls.
  9. Top each bowl with equal portions of the cooked chicken and roasted sweet potatoes.
  10. Drizzle the tahini sauce over each bowl just before serving.

Notes

- Use leftover cooked brown rice to save time and improve texture.
- For lower carbs, reduce the rice to 1/3 cup per bowl and add extra chicken or a handful of greens.
- Store components separately in airtight containers in the refrigerator for up to 4 days.
- Add extra lemon juice or a pinch of salt to the tahini sauce if you prefer a brighter flavor.
- Optional toppings include chopped fresh parsley, green onions, or a sprinkle of red pepper flakes.