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Chicken and Sweet Potato Bowls

Ultimate Chicken and Sweet Potato Bowls You'll Love

Enjoy these Chicken and Sweet Potato Bowls that combine protein, fiber, and flavor into a delightful meal, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cooked Rice provides a hearty foundation for your bowl
  • 1 lb Chicken Breast is the star protein, packed with flavor and nutrients
For Roasting
  • 1 tablespoon Cooking Oil helps achieve that perfect golden color on sweet potatoes
  • 1 lb Sweet Potatoes cubed for roasting, adds natural sweetness and fiber
For Seasoning the Chicken
  • 0.5 teaspoon Garlic Powder boosts the savory notes of the chicken
  • 0.5 teaspoon Onion Powder adds depth and enhances the flavor profile
  • 1 teaspoon Ground Cumin introduces a warm, earthy richness
  • 1 teaspoon Paprika for a gentle kick and vibrant color
  • 0.5 teaspoon Salt brings all the flavors together, enhancing that juicy chicken
For the Sauce
  • 0.25 cup Greek Yogurt creates a creamy, tangy base for your dressing
  • 1 tablespoon Sriracha delivers a spicy punch, perfect for heat lovers
  • 0.5 tablespoon Lime Juice adds a zesty brightness that complements the dish
  • 0.25 teaspoon Black Pepper rounds out the flavors with a slight kick
For Garnishing
  • 1 cup Fresh Vegetables (like bell peppers or spinach) adds crunch and vitality to your bowl
  • 1 teaspoon Fresh Herbs (e.g., cilantro) brings a pop of freshness
  • 1 tablespoon Maple Syrup drizzled over adds a hint of sweetness

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • baking sheet

Method
 

Step‑by‑Step Instructions for Chicken and Sweet Potato Bowls
  1. Preheat your oven to 425°F (220°C). Toss sweet potatoes in cooking oil, salt, and pepper until coated. Spread on a baking sheet and roast for about 25 minutes, until golden brown and fork-tender.
  2. Season chicken breasts with garlic powder, onion powder, ground cumin, paprika, and salt. Heat oil in a skillet and cook chicken for 5-7 minutes per side until golden and cooked through. Slice into strips.
  3. In a small bowl, mix Greek yogurt, sriracha, lime juice, and black pepper until smooth to create the sauce.
  4. Layer ½ cup of cooked rice in each serving bowl, add roasted sweet potatoes, followed by sliced chicken. Top with fresh vegetables.
  5. Drizzle with the sauce and sprinkle with fresh herbs before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 900mgFiber: 8gSugar: 6gVitamin A: 100IUVitamin C: 50mgCalcium: 6mgIron: 10mg

Notes

Perfectly roasted sweet potatoes should be evenly coated in oil and spread out on the sheet for caramelization. Ensure chicken is cooked to 165°F (75°C) to avoid dryness. Store components separately for meal prep to maintain texture.

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