Name: Chicken and Sweet Potato Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and cubed; 2 tbsp olive oil, divided; 1 tsp paprika; 1/2 tsp garlic powder (plus 1/4 tsp for sweet potatoes); Salt and black pepper, to taste; 1 lb boneless, skinless chicken breast, cut into 1-inch cubes; 1/2 tsp onion powder; 2 cups cooked white or brown rice; 1/2 cup Greek yogurt; 1 tbsp lime juice; 1 tsp sriracha, or to taste; 1/2 tsp cumin; Pinch of cayenne pepper (optional); 1 cup steamed or sautéed green vegetables (spinach, broccoli, or chopped cucumber); Fresh cilantro or parsley, chopped, for garnish

Description

A nutritious and satisfying one-bowl meal featuring roasted sweet potatoes, pan-seared chicken, rice, and a tangy yogurt-lime sauce.

Ingredients

Scale

2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil, divided
1 tsp paprika
1/2 tsp garlic powder (plus 1/4 tsp for sweet potatoes)
Salt and black pepper, to taste
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 tsp onion powder
2 cups cooked white or brown rice
1/2 cup Greek yogurt
1 tbsp lime juice
1 tsp sriracha, or to taste
1/2 tsp cumin
Pinch of cayenne pepper (optional)
1 cup steamed or sautéed green vegetables (spinach, broccoli, or chopped cucumber)
Fresh cilantro or parsley, chopped, for garnish

Instructions

Preheat the oven to 400°F (200°C).
In a bowl, toss cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp garlic powder, and a generous pinch of salt and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and browned.
Season chicken cubes with 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper. Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes until golden and cooked through (internal temp 165°F / 74°C). Remove from heat and let rest.
Cook rice according to package instructions.
Steam or sauté greens until bright and tender.
Whisk together Greek yogurt, lime juice, sriracha, cumin, paprika, cayenne, and salt to make the sauce. Adjust consistency with water if too thick.
Assemble bowls: divide rice among bowls, top with roasted sweet potatoes, chicken, greens, and drizzle with sauce. Garnish with fresh herbs.

Notes

This dish is flexible—use sweet potato wedges for more caramelized edges, or substitute chicken with tofu for a vegetarian option.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 7g
Protein: 28g
Cholesterol: 75mg

Keywords: chicken, sweet potatoes, one-bowl meal, weeknight dinner, healthy recipe