It is Sunday afternoon and your kitchen feels quiet. You want a meal that makes your week feel easy. This Chicken Sweet Potato Bowl is the perfect solution for you. It brings warm, roasted flavors right to your table. You will love how simple and nourishing this feels. It is the ultimate healthy reset for your busy schedule.
Why This Chicken Sweet Potato Bowl Is a Winner
This recipe is a winner because it saves you so much time. You only need one pan to roast the main ingredients. The sweet potatoes become perfectly caramelized and sweet in the oven. Chicken stays tender and flavorful with the smoked paprika. It is a budget-friendly way to feed your whole family. Your kids will love the natural sweetness of the potatoes. It is a nutritious meal prep option for everyone.
Simple Method
You will find this method very easy to follow. Just toss your cubes in a bowl with the spices. Spread them out on a large baking sheet. The oven does all the hard work for you. You can relax while your kitchen smells like savory herbs. Even beginner cooks will feel like pros with this dish. It is a simple way to eat well.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh ingredients makes a big difference here.
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 2 cups cooked brown rice
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 cups fresh baby spinach
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large mixing bowl, combine the cubed chicken and diced sweet potatoes with olive oil, salt, pepper, garlic powder, oregano, and smoked paprika until thoroughly coated.
- Spread the chicken and sweet potato mixture in a single layer onto a large parchment-lined baking sheet.
- Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the sweet potatoes are fork-tender.
- Divide the cooked brown rice equally into four meal prep containers.
- Layer 1/2 cup of fresh baby spinach into each container over the rice.
- Distribute the roasted chicken and sweet potato mixture evenly among the containers.
- Allow the bowls to cool slightly before sealing lids; refrigerate for up to 4 days.
Best Ways to Enjoy It
These bowls are wonderful for a quick weeknight dinner. The fresh spinach wilts beautifully under the warm chicken. You can add a dollop of Greek yogurt for creaminess. Try a sprinkle of feta cheese for a salty kick. It is a complete meal that feels light yet satisfying. Squeeze some fresh lime on top for a bright finish. Enjoy it with a cold glass of lemon water.
How to Store Leftovers
Storing these is a breeze for your meal prep. They stay fresh in the fridge for four days. The flavors actually meld and improve over time. Use glass containers to keep everything crisp and delicious. Reheat them gently to keep the chicken from drying out. This makes your morning routine much faster and easier. You will have lunch sorted in no time.
Recipe Tips
- Don’t skip the parchment paper for a very easy cleanup.
- Cut the chicken and potatoes into even, similar-sized cubes.
- Use a meat thermometer to ensure the chicken is perfectly done.
- Spread everything in a single layer to avoid steaming.
- Add the spinach to the bottom so it wilts slightly.
- Prep the rice while the chicken is roasting to save time.
- Use high-quality olive oil for the best roasted flavor.
- Avoid overcrowding the pan so the potatoes get crispy.
Ways to Switch It Up
- Swap brown rice for quinoa for an extra protein boost.
- Add red onion for a pop of color and sweetness.
- Use butternut squash instead of sweet potatoes in the fall.
- Toss in some canned chickpeas for a plant-based addition.
Common Questions
Can I use chicken thighs instead of breasts?
Yes, you certainly can use chicken thighs. They will be very juicy and tender when roasted. Just make sure they reach the same internal temperature.
How do I keep the chicken from getting dry?
The key is not to overcook the chicken. Pull it out as soon as it hits 165 degrees. Cutting the cubes evenly also helps them cook at the same rate.
Can I freeze these rice bowls?
You can freeze the chicken, potatoes, and rice together. However, the fresh spinach might get a bit soft. It is best to add fresh spinach after thawing.
I hope these bowls bring some calm to your busy week. There is nothing better than knowing a healthy meal is waiting. Enjoy every bite of your hard work!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 2 cups cooked brown rice
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 cups fresh baby spinach
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large mixing bowl, combine the cubed chicken and diced sweet potatoes with olive oil, salt, pepper, garlic powder, oregano, and smoked paprika until thoroughly coated.
- Spread the chicken and sweet potato mixture in a single layer onto a large parchment-lined baking sheet.
- Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the sweet potatoes are fork-tender.
- Divide the cooked brown rice equally into four meal prep containers.
- Layer 1/2 cup of fresh baby spinach into each container over the rice.
- Distribute the roasted chicken and sweet potato mixture evenly among the containers.
- Allow the bowls to cool slightly before sealing lids; refrigerate for up to 4 days.
