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Four glass meal prep containers filled with roasted chicken, diced sweet potatoes, brown rice, and fresh baby spinach.
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Roasted Chicken Sweet Potato Rice Bowl

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 550kcal

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.