A delicious and nutrient-dense meal, these roasted chicken and sweet potato rice bowls are packed with flavor and wholesome ingredients. Each bowl is layered with tender roasted chicken breast, caramelized sweet potatoes, massaged kale, creamy avocado, crumbled feta cheese, and a smoky chipotle sauce. It’s the perfect small-batch recipe that makes two satisfying servings but feel free to double or triple it for meal prep!
Why You’ll Love This Recipe
Nutrient-packed Full of protein, fiber, and healthy fats. Easy to customize Swap grains, proteins, or toppings to fit your diet. Great for meal prep Makes a perfect healthy lunch or dinner for busy days. Big on flavor A warm, spiced seasoning blend makes every bite delicious.
Ingredients
For the Roasted Chicken and Sweet Potatoes:
2 tbsp. avocado oil 1 medium sweet potato (about 10 oz.), peeled and cubed 8 oz. chicken breast, cut into bite-sized pieces
Homemade Seasoning Blend:
1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. kosher salt 1/2 tsp. chili powder 1/4 tsp. ground cumin 1/4 tsp. cayenne 1/8 tsp. ground cinnamon
For the Kale:
2 packed cups kale leaves 2 tsp. olive oil 1 tsp. fresh lemon or lime juice Pinch of salt
For the Bowl & Toppings:
2 cups cooked brown rice 1/4 cup crumbled feta cheese 1 medium avocado, sliced or diced Chopped green onions (optional)
For the Creamy Chipotle Sauce:
1/4 cup Greek yogurt 2 tbsp. mayonnaise 1 tbsp. chipotle sauce 1 tsp. lemon or lime juice 1/2 tsp. agave syrup or honey 1/2 tsp. kosher salt (adjust to taste)
Instructions
1. Roast the Sweet Potatoes
Preheat the oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp. avocado oil and half the seasoning blend. Spread them on a rimmed baking sheet in an even layer. Roast for 10 minutes.
2. Roast the Chicken
While the sweet potatoes are roasting, toss the chicken with 1 tbsp. avocado oil and the remaining seasoning blend. Once the sweet potatoes have partially cooked, remove them from the oven, toss them gently, and nestle the chicken pieces onto the same baking sheet. Finally, roast everything for another 15 minutes, or until the chicken is cooked through (165°F internal temp).
3. Massage the Kale
While the chicken and sweet potatoes roast, massage the kale with olive oil, lemon juice, and salt for about one minute until it’s tender.
4. Make the Chipotle Sauce
In a small bowl, whisk together Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt until smooth.
5. Assemble the Bowls
Divide the brown rice, kale, roasted sweet potatoes, and chicken between two bowls. Top with avocado, feta cheese, and green onions. Drizzle with the creamy chipotle sauce and enjoy!
FAQs
Absolutely! Store the roasted chicken, sweet potatoes, and rice in separate airtight containers in the fridge for up to 4 days. Keep the sauce in a small jar and add fresh toppings just before serving.
Both brown and white rice work great, but for extra fiber, go for brown rice. You can also swap in quinoa, cauliflower rice, or farro
Yes! Swap the chicken for chickpeas, tofu, or tempeh. For a vegan version, use plant-based yogurt and mayo in the chipotle sauce and skip the feta cheese.
Use quinoa or cauliflower rice instead of brown rice. Add extra greens like spinach or arugula. Reduce the mayo in the sauce and use more Greek yogurt. Roast extra veggies like bell peppers or zucchini.
Yes! Air-fry the sweet potatoes at 400°F for 10-12 minutes, shaking halfway. Then, add the chicken and cook another 10-12 minutes, or until the chicken reaches 165°F.
If you don’t have chipotle sauce, try smoked paprika, sriracha, or a pinch of cayenne pepper.
Add a fried or soft-boiled egg on top. Mix in black beans or grilled shrimp. Include more healthy fats like chopped nuts or a drizzle of tahini.
The chicken, rice, and sweet potatoes freeze well! Store them in an airtight container for up to 2 months.
Serving Suggestions
Perfect Side Dishes
These bowls are delicious on their own, but they also pair beautifully with:
- Garlic-roasted broccoli: A simple, flavorful veggie side
- Quinoa or couscous salad: Adds extra texture and protein
- Warm whole-grain pita or naan: Great for scooping up the ingredients
- Roasted sweet corn with lime butter: A slightly sweet contrast to the smoky flavors
- Cucumber and tomato salad A fresh, crunchy complement
Beverage Pairings
Enjoy these bowls with:
- Iced green tea with lemon Refreshing and lightly citrusy
- Homemade fruit-infused water Try lemon, mint, and cucumber
- A light white wine or crisp cider If you’re in the mood for something special
More Healthy Small-Batch Recipes
Check out these delicious recipes for more easy, flavorful meals:
If you make this Chicken & Sweet Potato Rice Bowl, I’d love to hear from you! Leave a comment and rating below, or tag me on Pinterest so I can see your delicious creations. Happy cooking
Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
A delicious and nutrient-dense meal, these roasted chicken and sweet potato rice bowls are packed with flavor and wholesome ingredients. Each bowl is layered with tender roasted chicken breast, caramelized sweet potatoes, massaged kale, creamy avocado, crumbled feta cheese, and a smoky chipotle sauce. The perfect small-batch recipe for two!
Ingredients
- 2 tbsp. avocado oil
- 1 medium sweet potato (about 10 oz.), peeled and cubed
- 8 oz. chicken breast, cut into bite-sized pieces
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- 1/4 tsp. cayenne
- 1/8 tsp. ground cinnamon
- 2 packed cups kale leaves
- 2 tsp. olive oil
- 1 tsp. fresh lemon or lime juice
- Pinch of salt
- 2 cups cooked brown rice
- 1/4 cup crumbled feta cheese
- 1 medium avocado, sliced or diced
- Chopped green onions (optional)
- 1/4 cup Greek yogurt
- 2 tbsp. mayonnaise
- 1 tbsp. chipotle sauce
- 1 tsp. lemon or lime juice
- 1/2 tsp. agave syrup or honey
- 1/2 tsp. kosher salt (adjust to taste)
Instructions
- Preheat oven to 400°F. Toss cubed sweet potatoes with 1 tbsp. avocado oil and half the seasoning blend. Spread on a baking sheet and roast for 10 minutes.
- Toss chicken with 1 tbsp. avocado oil and remaining seasoning blend. Add to the baking sheet with sweet potatoes and roast for another 15 minutes until chicken is cooked through (165°F internal temp).
- Massage kale with olive oil, lemon juice, and salt for about one minute until tender.
- In a small bowl, whisk together Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt until smooth.
- Divide brown rice, kale, roasted sweet potatoes, and chicken between two bowls. Top with avocado, feta cheese, and green onions. Drizzle with creamy chipotle sauce and enjoy!
Notes
For meal prep, store roasted chicken, sweet potatoes, and rice separately in airtight containers for up to 4 days. Keep sauce in a jar and add fresh toppings just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 80mg
Keywords: chicken, sweet potato, rice bowl, meal prep, healthy