Chicken and Sweet Potato Rice Bowl
This nourishing bowl combines roasted sweet potatoes, seasoned chicken, and fluffy brown rice with massaged kale for a colorful, balanced meal that’s perfect for meal prep or an easy weeknight dinner.
Ingredients
- Boneless chicken breast – 1 lb cut into 1-inch pieces (or use thighs)
- Sweet potatoes – 2 medium peeled and cut into ½-inch cubes
- Brown rice – 1 cup dry or quinoa/cauliflower rice
- Curly kale – 4 cups chopped (or baby spinach/arugula)
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Ground cumin – 1 teaspoon
- Chili powder – 1 teaspoon
- Ground cinnamon – ¼ teaspoon
- Olive oil – 3 tablespoons divided
- Lemon juice – 1 tablespoon
- Salt and pepper – to taste
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C).
- Prepare Ingredients:
- Peel and cube sweet potatoes.
- Cut chicken into bite-sized pieces.
- Chop kale and remove stems.
- Season and Roast Sweet Potatoes:
- Toss sweet potato cubes with 1 tablespoon olive oil, half the garlic powder, half the cumin, and a pinch of salt.
- Spread evenly on a baking sheet.
- Roast 10 minutes.
- Season Chicken:
- While sweet potatoes roast, toss chicken with remaining garlic powder, onion powder, cumin, chili powder, cinnamon, salt, pepper, and 1 tablespoon olive oil.
- Combine and Continue Roasting:
- Remove baking sheet, flip sweet potatoes, and add chicken pieces around them.
- Return to oven for 15–20 minutes until chicken is cooked through (165°F internal) and sweet potatoes are tender.
- Cook Rice:
- While roasting, cook brown rice according to package instructions.
- Fluff and set aside.
- Massage Kale:
- In a bowl, toss kale with remaining 1 tablespoon olive oil, lemon juice, and a pinch of salt.
- Massage with hands for 1–2 minutes until tender.
- Assemble Bowls:
- Divide cooked rice among bowls.
- Top with massaged kale, roasted sweet potatoes, and chicken.
- Serve warm.
Notes
Make Ahead: Store components separately for meal prep. Variations: Mediterranean: Use oregano, add feta and tzatziki. Tex-Mex: Add black beans, corn, avocado. Asian: Use soy sauce, ginger, sesame oil. Low-Carb: Replace rice with cauliflower rice. Extra Crispy Sweet Potatoes: Toss with a bit of cornstarch before roasting. Storage: Refrigerate up to 4–5 days; reheat gently with a splash of broth.
