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Chicken Sweet Potato Rice Bowl

A nutrient-packed, colorful bowl featuring perfectly seasoned roasted chicken and sweet potatoes served over fluffy rice with massaged kale, creamy avocado, feta cheese, and a delicious chipotle sauce. This healthy meal is perfect for meal prep and weeknight dinners!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Bowl, Dinner, Lunch, Main Dish
Cuisine: American, Clean Eating, Healthy, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Roasted Chicken & Sweet Potatoes
  • 1 lb boneless skinless chicken breast cut into bite-sized pieces
  • 2 medium sweet potatoes peeled and cut into 1/2-inch pieces
  • 3 tbsp avocado oil divided
Seasoning Blend
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cinnamon
Massaged Kale
  • 4 cups fresh kale leaves chopped, stems removed
  • 1 tbsp olive oil
  • 2 tsp fresh lemon juice
  • 1 pinch salt for kale
Chipotle Sauce
  • 1/2 cup plain Greek yogurt
  • 3 tbsp mayonnaise
  • 1 1/2 tbsp chipotle sauce or 1 tsp finely chopped chipotle in adobo
  • 2 tsp fresh lemon juice
  • 1 tsp honey or agave syrup
  • 1/2 tsp kosher salt for sauce
Bowl Assembly
  • 3 cups cooked brown rice or white rice
  • 1/2 cup crumbled feta cheese
  • 2 medium avocados sliced or diced
  • green onions chopped, for garnish

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Small mixing bowl
  • Serving bowls
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). In a small bowl, combine all seasoning blend ingredients (garlic powder, onion powder, salt, chili powder, cumin, cayenne, and cinnamon). Mix well and set aside.
  2. Place diced sweet potatoes in a large mixing bowl. Toss with 1 tablespoon avocado oil and half of the seasoning blend. Transfer to a rimmed baking sheet and roast for 10 minutes.
  3. While sweet potatoes roast, place chicken pieces in the same mixing bowl and toss with remaining 2 tablespoons avocado oil and remaining seasoning blend. Let marinate while sweet potatoes finish their first roasting phase.
  4. Remove sweet potatoes from oven and toss gently. Add seasoned chicken pieces to the baking sheet with sweet potatoes. Return to oven and roast for an additional 15 minutes until chicken reaches 165°F (74°C) and sweet potatoes are tender.
  5. While chicken and sweet potatoes roast, massage kale with olive oil, lemon juice, and a pinch of salt for about 1 minute until leaves are tender and slightly wilted. Set aside.
  6. Make chipotle sauce by combining Greek yogurt, mayonnaise, chipotle sauce, lemon juice, honey, and salt in a bowl. Whisk until smooth and creamy. Taste and adjust seasoning as needed.
  7. To assemble bowls, divide cooked rice among 4 bowls. Top each with massaged kale, roasted sweet potatoes, and chicken pieces.
  8. Add sliced avocado and crumbled feta cheese to each bowl. Drizzle with chipotle sauce and garnish with chopped green onions. Serve immediately while warm.

Notes

For meal prep, store components separately in the refrigerator for up to 4 days. The massaged kale will keep for 2 days. You can substitute quinoa, cauliflower rice, or other grains for the brown rice. For a vegetarian version, replace chicken with black beans or chickpeas. The seasoning blend can be made ahead and stored in an airtight container.