Chicken and Sweet Potato Rice Bowl is a heartwarming dish that combines tender chicken, sweet and nutty sweet potatoes, and vibrant broccoli over a bed of nourishment-rich brown rice or quinoa. This recipe is perfect for busy weeknights or cozy family dinners, offering wholesome flavors that everyone will love. Whether you’re meal prepping for the week or looking for a comforting meal, this bowl is quick and easy to whip up, making it a special go-to in many kitchens.
Why You’ll Love This Recipe
This dish has everything you need for a satisfying meal: it’s nutrient-packed, packed with flavor, and super easy to make. In just one bowl, you get a delightful mix of protein from chicken, complex carbs from sweet potatoes and rice, and plenty of vitamins from broccoli. Plus, it’s a recipe that kids adore, making it a truly family-friendly option that fits into any busy lifestyle.
“This bowl has quickly become a family favorite! It’s so simple to make and tastes delicious. Plus, I love how colorful it looks on the table!” – Happy Home Cook
How to Make Chicken and Sweet Potato Rice Bowl
This recipe is a straightforward assembly of roasted sweet potatoes, sautéed chicken, and steamed broccoli, all served over your choice of brown rice or quinoa. It’s perfect for those who love to have everything in one bowl for easy serving and cleanup.
Ingredients
Here’s what you’ll need for your Chicken and Sweet Potato Rice Bowl:
- 1 lb chicken breast, diced
- 2 medium sweet potatoes, peeled and diced
- 1 cup brown rice or quinoa
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Substitution tips: You can swap quinoa for rice if you prefer a different grain or want a gluten-free option. Additionally, try using different seasonal vegetables in place of broccoli, such as bell peppers or green beans.
Directions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, garlic powder, paprika, and a sprinkle of salt and pepper until well-coated. Spread them on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes, or until tender, flipping halfway through for even cooking.
- While they’re roasting, cook the brown rice or quinoa according to the package instructions.
- In a large skillet over medium heat, add a drizzle of olive oil and then add the diced chicken. Cook until it’s golden brown and cooked through, roughly 7-10 minutes, seasoning with salt and pepper as it cooks.
- In the last few minutes of cooking the chicken, add the broccoli florets to the skillet to steam them.
- To assemble, place a serving of rice or quinoa in a bowl, then top it with roasted sweet potatoes, cooked chicken, and broccoli.
- Finally, garnish with chopped parsley or green onions before serving.
Serving Suggestions
This bowl is delicious on its own, but you can elevate the meal with a fresh side salad for a crunchy contrast or some avocado slices for extra creaminess. You can also get creative with toppings—try adding a drizzle of balsamic glaze or a sprinkle of feta cheese for an extra layer of flavor. This bowl makes an excellent lunch too, perfect for meal prep!
Storage & Reheating
To keep leftovers fresh, store any unused portions in an airtight container in the fridge for up to 4 days. If you’d like to freeze the dish, use freezer-safe containers, and it can last up to 3 months. When reheating, make sure to warm it gently in the microwave or on the stovetop, adding a splash of water to prevent it from drying out.
Pro Tips
To simplify your meal prep, consider making extra roasted sweet potatoes and grains to use throughout the week in salads or other dishes. If you prefer more flavor, marinate the chicken in a mix of olive oil, lemon juice, and your favorite herbs before cooking. This adds an extra punch that can take your bowl to the next level!
Variations
Feel free to customize this recipe based on your taste preferences! For a spicier version, add some cayenne pepper or chili flakes to the chicken. You could also make it vegetarian by swapping the chicken for chickpeas or tofu. Go ahead and play with different veggies based on what you have on hand—zucchini, carrots, or peas would all be fantastic choices!
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli is a great time-saver and works well in this recipe. Just ensure to thaw and drain any excess water before adding it to the skillet.
What else can I serve with this dish?
This rice bowl pairs wonderfully with a light cucumber salad or a tangy coleslaw. You could also enjoy it alongside a homemade garlic bread for a comforting meal.
Can I make this dish ahead of time?
Yes, this Chicken and Sweet Potato Rice Bowl is perfect for meal prep. Just cook everything in advance, assemble without garnishing, and keep it in the fridge for easy meals throughout the week.
Enjoy your culinary creation and the delicious flavors brought together in this delightful bowl!
- Homemade Dressings
- Healthy Chicken Recipes
Chicken and Sweet Potato Rice Bowl
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A heartwarming dish combining tender chicken, sweet potatoes, and vibrant broccoli over a bed of brown rice or quinoa.
Ingredients
- 1 lb chicken breast, diced
- 2 medium sweet potatoes, peeled and diced
- 1 cup brown rice or quinoa
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, garlic powder, paprika, and a sprinkle of salt and pepper until well-coated. Spread them on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes, or until tender, flipping halfway through for even cooking.
- While they’re roasting, cook the brown rice or quinoa according to the package instructions.
- In a large skillet over medium heat, add a drizzle of olive oil and then add the diced chicken. Cook until it’s golden brown and cooked through, roughly 7-10 minutes, seasoning with salt and pepper as it cooks.
- In the last few minutes of cooking the chicken, add the broccoli florets to the skillet to steam them.
- To assemble, place a serving of rice or quinoa in a bowl, then top it with roasted sweet potatoes, cooked chicken, and broccoli.
- Garnish with chopped parsley or green onions before serving.
Notes
This bowl is great for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg