From Mila's kitchen
Chicken and sweet potato rice bowls pair oven-roasted chicken and paprika-seasoned sweet potatoes with cooked rice, cucumber, cabbage, herbs, and a yogurt or hummus topping. The hot components roast together for 20 to 25 minutes, while the crisp toppings are added only when the bowls are assembled.
Recipe
Chicken and Sweet Potato Rice Bowl
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 cups cooked brown rice or cauliflower rice
- 1/2 cup diced cucumber
- 1/2 cup shredded red cabbage
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup plain Greek yogurt or hummus (for topping)
- **Optional dressing or sauce:** lemon juice, tahini, hot sauce
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with 1/2 tablespoon olive oil, paprika, salt, and pepper.
- Place sweet potatoes on one side of the baking sheet.
- Season chicken breasts with remaining olive oil, salt, and pepper. Place on other side of the sheet.
- Bake for 20–25 minutes or until chicken reaches 165°F and sweet potatoes are tender. Let chicken rest, then slice.
- Assemble bowls with a base of rice, topped with sliced chicken, sweet potatoes, cucumber, cabbage, and herbs.
- Add a dollop of Greek yogurt or hummus and drizzle with sauce of choice. Serve warm or cold.
Recipe Notes
- • Use quinoa or mixed greens instead of rice for variation.
- • Double the recipe for meal prep—keeps well in the fridge for 3–4 days.
- • Spice it up with sriracha or a chipotle-lime yogurt drizzle.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 420
- Sugar
- 6g
- Sodium
- 310mg
- Fat
- 13g
- Saturated Fat
- 3g
- Unsaturated Fat
- 9g
- Trans Fat
- 0g
- Carbohydrates
- 38g
- Fiber
- 5g
- Protein
- 35g
- Cholesterol
- 75mg
Method at a glance
Why this recipe works
- Keeping chicken and sweet potatoes on separate sides of the sheet pan lets each be checked and removed according to doneness.
- Adding cucumber and cabbage after roasting preserves their contrast with the warm rice, chicken, and sweet potato.
Recipe-specific success guide
- Cut sweet potatoes into even cubes and spread them rather than piling them, or their centers will lag behind the chicken.
- Rest the chicken before slicing so less juice runs into the bowl immediately.
- Use a thermometer and remove the chicken at 165°F; continue roasting the sweet potatoes separately if they still resist a fork.
Troubleshooting
The sweet potatoes are firm
The cubes are likely too large or crowded. Move the cooked chicken off the pan and continue roasting the potatoes until fork-tender.
Meal-prep bowls become watery
Store cucumber, cabbage, herbs, and yogurt or hummus separately from the warm rice and chicken, then assemble after reheating.
Storage and reheating
Refrigerate cooked components within 2 hours and use within 3 to 4 days. Reheat chicken, rice, and sweet potato to 165°F, then add the chilled toppings.
What to serve with it
Use the listed Greek yogurt or hummus as the creamy finish; optional sauce should be added to taste at the table.
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