Dinner

Healthy Chicken & Sweet Potato Rice Bowl Recipe

ByMatteo Rossi December 28, 2025December 28, 2025

Introduction

This Healthy Chicken & Sweet Potato Rice Bowl is a delicious, nourishing meal perfect for lunch or dinner. Packed with vibrant flavors and wholesome ingredients, it’s an easy recipe that comes together quickly and satisfies any appetite.

A white bowl filled with five distinct layers: at the bottom, light brown cooked rice sprinkled with green herbs; next to it, bright green steamed broccoli florets with a slightly rough texture; above the rice, small cubes of roasted orange sweet potatoes garnished with green herbs; next to the sweet potatoes, golden brown grilled chicken pieces with char marks and green herb sprinkles; on the side, half of a sliced avocado showing light green smooth flesh with small cuts, topped with herbs, and two thin lime slices resting partially on the chicken and sweet potatoes. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
2 medium sweet potatoes (peeled and diced)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper (to taste)
2 cups cooked brown rice (or quinoa)
1 cup broccoli florets (steamed)
1 avocado (sliced, for topping)
Fresh cilantro (for garnish, optional)
Lime wedges (for serving)

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
Step 3: While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 6–8 minutes until fully cooked and no longer pink inside.
Step 4: Assemble the bowls by layering cooked brown rice, roasted sweet potatoes, cooked chicken, and steamed broccoli. Top with sliced avocado and garnish with fresh cilantro if using. Serve with lime wedges for added zest.

Tips & Variations

Swap brown rice with quinoa or cauliflower rice for a gluten-free or lower-carb option.
Add a dollop of Greek yogurt or a drizzle of tahini for extra creaminess.
For more heat, sprinkle some chili flakes or add a dash of hot sauce.
Roast other vegetables like bell peppers or zucchini alongside the sweet potatoes for variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. For best avocado freshness, add the slices just before serving.

How to Serve

A white bowl filled with five main layers arranged separately: bright green broccoli florets at the bottom left, light brown cooked rice with green herbs sprinkled on top at the bottom right, orange roasted sweet potato cubes with green herbs on the top right, grilled chicken chunks with browned edges and green herbs in the center, and sliced avocado with a few green herb sprinkles on the top left. Two lime slices rest near the sweet potatoes. The bowl is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and are juicier. Adjust cooking time slightly to ensure they are cooked through.

Is it possible to prepare this recipe ahead of time?

Absolutely. Roast the sweet potatoes and cook the chicken in advance, then assemble the bowls when ready to eat. Keep avocado separate until serving to prevent browning.