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Chicken Sweet Potato Rice Bowl for a Healthy Dinner

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A wholesome and flexible rice bowl featuring seasoned chicken, roasted sweet potatoes, fluffy rice, and fresh toppings, all finished with a creamy yogurt or tahini sauce.

Ingredients

Scale

  • 2 boneless skinless chicken breasts

  • 2 medium sweet potatoes, peeled and cubed

  • 1 tablespoon olive oil (for potatoes)

  • 1 tablespoon olive oil (for chicken)

  • Salt and pepper to taste

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 2 cups cooked brown rice

  • 1 cup baby spinach or kale

  • 1 avocado, sliced

  • 1/2 cup shredded red cabbage

  • 1/2 cup canned chickpeas, rinsed

  • Optional: cucumber, tomato, pumpkin seeds

Yogurt Sauce:

  • 1/2 cup plain Greek yogurt

  • 1 tablespoon lemon juice

  • 1 garlic clove, minced

  • Salt and pepper to taste

  • Water to thin, if needed

Instructions

  • Preheat oven to 425°F. Toss sweet potatoes with olive oil, salt, pepper, and paprika. Roast 25–30 minutes.

  • Season chicken with garlic powder, salt, and pepper. Cook in olive oil over medium-high heat for 5–7 minutes per side. Let rest, then slice.

  • Cook rice and keep warm.

  • Prepare toppings: slice avocado, shred cabbage, rinse chickpeas.

  • Mix yogurt sauce ingredients in a small bowl.

  • Assemble bowls with rice, sweet potatoes, chicken, greens, and toppings. Drizzle with sauce.

  • Serve warm or cold.

Notes

Substitute tahini or vinaigrette for yogurt sauce. Use quinoa or cauliflower rice for variation. Add more veggies as desired.

Find it online: https://dryrecipes.com/chicken-sweet-potato-rice-bowl-for-a-healthy-dinner/