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Chicken & Sweet Potato Rice Bowl

A comforting bowl featuring tender chicken, roasted sweet potatoes, and vibrant greens over fluffy rice, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 2 pieces boneless, skinless chicken breasts about 1 pound / 450 g, trimmed and cut into 1-inch pieces
  • 2 medium sweet potatoes about 1 pound / 450 g, peeled and cut into 3/4-inch cubes
  • 2 cups cooked brown rice can substitute with white rice, hot
  • 2 cups chopped kale or baby spinach stems removed, fresh leaves preferred
  • 2 tablespoons olive oil extra virgin for better flavor
For the Marinade & Sauce
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
For Garnish
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1/4 cup toasted pumpkin seeds or chopped toasted almonds optional
  • to taste lime wedges for squeezing

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss the sweet potato cubes with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer.
Roasting the Sweet Potatoes
  1. Roast for 20-25 minutes, shaking the pan once halfway through. The sweet potatoes should be golden at the edges and soft when pierced with a fork.
Marinating the Chicken
  1. While the potatoes roast, mix soy sauce, honey, rice vinegar, smoked paprika, cumin, minced garlic, salt, and pepper in a bowl.
  2. Add the cubed chicken and toss to coat. Let sit for 10 minutes.
Cooking the Chicken
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Add chicken in a single layer and cook 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and exterior is slightly caramelized.
  3. Spoon remaining marinade over the chicken in the last minute of cooking to glaze.
Wilting the Greens
  1. In the same skillet (or a separate pan), add the chopped kale with a splash of water and a pinch of salt.
  2. Cook 2-3 minutes until bright green and just wilted. Remove from heat.
Assembling the Bowls
  1. Divide warm rice between two bowls. Top with roasted sweet potatoes, glazed chicken, and wilted greens.
  2. Garnish with cilantro, toasted seeds, and a squeeze of lime.

Notes

For variations, consider using tofu instead of chicken or cauliflower rice for a low-carb option. Leftovers can be stored in airtight containers for up to 4 days.