This Chicken and Sweet Potato Rice Bowl is one of those meals that hits all the right notes — savory, a little sweet, hearty, and satisfying. It’s great for lunch or dinner and packs up perfectly for meal prep. You’ve got juicy seasoned chicken, roasted sweet potatoes, and fluffy rice all in one bowl. Top it off with a drizzle of your favorite sauce, and you’re set.
Why I Love This Recipe
This bowl was born on a Sunday when I was cleaning out the fridge. I had leftover rice, one lonely sweet potato, and some chicken breasts. Threw it all together, and now I make it on purpose every week.
- It’s filling and balanced with protein, carbs, and fiber
- You can make the components ahead and just assemble
- The flavors are simple but so good together
- It’s easy to customize with sauces or veggies
- One pan for roasting, one pot for rice — no mess
Servings & Time
Makes 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
What You’ll Need
- 2 boneless skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup uncooked white rice (or brown rice)
- 2 cups water
- Optional toppings: green onions, creamy dressing, hot sauce, sesame seeds
Pro Tips
- Cube the sweet potatoes evenly so they roast at the same speed
- Season the chicken well — the smoked paprika adds a lot of flavor
- Let the chicken rest before slicing to keep it juicy
- Use leftover rice to make this even quicker
- Drizzle with a quick sauce (yogurt + lemon + garlic is a good one!)
Tools You’ll Need
- Baking sheet
- Saucepan with lid
- Sharp knife
- Cutting board
- Mixing bowls
- Measuring spoons
- Serving bowls
Substitutions and Variations
- Use chicken thighs instead of breasts for extra flavor
- Swap white rice for brown rice or quinoa
- Add roasted broccoli or kale to bulk it up
- Use a different seasoning blend like taco or curry spice
- Make it spicy with chili flakes or hot sauce
Make Ahead Tips
Roast the sweet potatoes and cook the rice ahead of time. Store separately in airtight containers. Chicken can also be cooked ahead and sliced just before serving.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (218°C).
Image Prompt:
Ultra close-up shot of a stainless steel oven dial set to 425°F with the oven light glowing. Background is a modern stainless steel double oven, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 2: Season the Chicken
Place 2 chicken breasts in a bowl and rub with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. Mix until evenly coated.
Step 3: Season and Prep Sweet Potatoes
Toss 2 peeled and cubed sweet potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper in a separate bowl.
Step 4: Roast Chicken and Sweet Potatoes
Place seasoned chicken and sweet potato cubes on a baking sheet, keeping them separated. Roast at 425°F for 25–30 minutes, flipping the chicken halfway, until chicken is cooked through and sweet potatoes are tender and caramelized.
Step 5: Cook the Rice
In a saucepan, add 1 cup uncooked white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
Step 6: Slice the Chicken
Let the roasted chicken rest for 5 minutes, then slice into strips.
Step 7: Assemble the Bowl
In a wide serving bowl, layer rice on the bottom. Top with sweet potato cubes, sliced chicken, and your choice of toppings like green onions or a drizzle of sauce.
Leftovers and Storage
Store leftovers in an airtight container for up to 4 days. Keep sauce separate if possible. Reheat in the microwave or a skillet over low heat.
Macros Information (Per Serving – Approximate)
- Calories: 430
- Protein: 30g
- Carbs: 38g
- Fat: 17g
- Sugar: 6g
Why This Recipe Works (Quick Science)
Roasting brings out the natural sugars in sweet potatoes while keeping their texture firm but soft. Cooking rice with the right water ratio gives it a fluffy base, and seasoning the chicken before roasting helps lock in flavor and moisture.
Common Mistakes
- Overcooking the chicken – Use a thermometer and pull it at 165°F
- Uneven sweet potato cubes – Leads to some pieces burning while others undercook
- Not letting the rice rest – Resting gives you fluffier rice
- Skipping the oil – Olive oil helps caramelize and brown everything evenly
What to Serve With
- A side of greens or arugula salad
- Garlic roasted broccoli
- A dollop of hummus or tzatziki
- Roasted chickpeas for crunch
- Fresh fruit for a light finish
FAQ
Can I use brown rice?
Yes, just cook it a bit longer and adjust the water if needed.
What sauces go well with this?
Try tahini sauce, yogurt garlic sauce, spicy mayo, or even balsamic glaze.
Can I grill the chicken instead?
Definitely! Grill it until it reaches 165°F and slice it the same way.
Can I meal prep this?
Yep — portion into containers and keep in the fridge up to 4 days. Add sauce fresh when serving.