Chicken and Sweet Potato Bowls Recipe
This vibrant Chicken and Sweet Potato Bowl features tender, spiced roasted sweet potatoes, juicy pan-seared chicken breast, and nourishing green vegetables over a bed of fluffy rice. Topped with a zesty, creamy lime and sriracha sauce and garnished with fresh herbs, this wholesome bowl is a perfect balanced meal packed with flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 0.5 tsp paprika
- 0.25 tsp garlic powder
- Salt and black pepper, to taste
Pan-Seared Chicken
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- Salt and black pepper, to taste
Creamy Lime and Sriracha Sauce
- 0.5 cup plain Greek yogurt or mayonnaise
- 1 tbsp lime juice
- 1 tsp sriracha (adjust to taste)
- 0.5 tsp cumin
- 0.25 tsp paprika
- Pinch of cayenne pepper (optional)
- Salt, to taste
Additional Components
- 2 cups cooked white or brown rice
- 1 cup steamed or sautéed green vegetables (such as spinach, broccoli, or chopped cucumber)
- Fresh cilantro or parsley, chopped for garnish
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with 1 tablespoon of olive oil, 0.5 teaspoon paprika, 0.25 teaspoon garlic powder, salt, and black pepper until evenly coated. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they are tender and caramelized.
- Cook the Chicken: Season the chicken cubes with 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, salt, and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken cubes and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
- Prepare the Creamy Sauce: In a bowl, whisk together 0.5 cup Greek yogurt (or mayonnaise), 1 tablespoon lime juice, 1 teaspoon sriracha, 0.5 teaspoon cumin, 0.25 teaspoon paprika, and a pinch of cayenne pepper if you like extra heat. Season with salt to taste and mix until you achieve a smooth, thick, and creamy consistency.
- Prepare Rice and Vegetables: Cook 2 cups of your preferred white or brown rice according to package instructions. Steam or sauté 1 cup of green vegetables of your choice until tender but still vibrant.
- Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top each bowl with the roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Serve: Generously drizzle the creamy spiced sauce over each bowl. Garnish with freshly chopped cilantro or parsley and serve immediately for best flavor and texture.
Notes
- You can substitute the chicken breast for thigh meat for more juiciness.
- For a vegan version, replace chicken with tofu and use a dairy-free yogurt or vegan mayo.
- The sriracha quantity can be adjusted based on your preferred spice level.
- Leftovers keep well refrigerated for up to 2 days and can be reheated in a skillet or microwave.
Keywords: Chicken bowl, sweet potato bowl, healthy chicken recipe, one bowl meal, roasted sweet potatoes, pan-seared chicken, creamy lime sauce, quick dinner, wholesome meal
