Introduction

This Chicken & Sweet Potato Rice Bowl is a vibrant and flavorful meal that’s both hearty and nutritious. Roasted chicken, sweet potatoes, and broccoli come together with a smoky chipotle sauce to create a delicious bowl perfect for any night of the week.

A white bowl contains a meal with a base layer of white rice, topped with three sections: bright green roasted broccoli on the left, orange roasted sweet potato cubes on the right, and light brown cooked chicken pieces scattered on top of the potatoes. A creamy orange sauce is drizzled over the chicken, sweet potatoes, and broccoli. In the center, a few thin slices of fresh avocado sit neatly on the broccoli. The bowl is placed on a white marbled surface alongside a beige baking tray with roasted broccoli, two whole sweet potatoes, a small white bowl filled with creamy orange sauce, and some silver forks resting on a white cloth with a black grid pattern. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil, divided
1 tablespoon Cajun seasoning, divided
3 sweet potatoes, peeled and diced
3 cups broccoli florets
Cooked white rice, for serving
Sliced avocado, for serving
Fresh chopped green onions (optional for garnish)
½ cup mayonnaise or plain Greek yogurt
1 tablespoon chipotle chili pepper powder
1 teaspoon garlic powder
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper, plus more to taste

Instructions

Step 1: Preheat the oven to 425°F and line 3 sheet pans (or 2 large ones) with parchment paper.
Step 2: Spread the diced sweet potatoes and broccoli florets onto one large sheet pan or divide between two smaller pans. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ tablespoon Cajun seasoning. Toss to coat evenly.
Step 3: Toss the chicken pieces with the remaining 1 tablespoon olive oil and ½ tablespoon Cajun seasoning until well coated. Arrange the chicken in a single layer on the third sheet pan.
Step 4: Bake all the sheet pans for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken and broccoli from the oven, then return the sweet potatoes to bake for an additional 5–10 minutes until fork-tender.
Step 5: In a small bowl, whisk together the mayonnaise (or Greek yogurt), chipotle chili powder, garlic powder, lemon juice, honey, salt, and black pepper until smooth and creamy.
Step 6: Assemble your bowls by layering cooked white rice, roasted chicken, sweet potatoes, and broccoli. Top with sliced avocado, chopped green onions if using, and a drizzle of the chipotle sauce. Serve immediately and enjoy!

Tips & Variations

Use plain Greek yogurt instead of mayonnaise in the chipotle sauce for a lighter option with more tang.
Swap chicken breasts for thighs for juicier meat and added flavor.
Add a squeeze of fresh lime juice on top before serving to brighten the flavors.
For extra heat, increase the chipotle chili powder in the sauce according to your spice preference.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and vegetables gently in the microwave or in a skillet over medium heat. Add fresh avocado slices when serving, as they don’t store well reheated.

How to Serve

A white bowl filled with four main layers: at the bottom, a fluffy bed of white rice sprinkled with small green onion pieces; on one side, bright green roasted broccoli crowns lightly drizzled with a creamy orange sauce; beside the broccoli, ripe avocado slices arranged in a fan shape showing creamy pale green inside; next to the avocado, golden-brown pieces of cooked chicken with specks of black pepper, also drizzled with the same orange sauce, sitting on a bed of cubed, roasted sweet potatoes in warm orange tones, all placed on a white marbled surface with a folded white and black checkered cloth near the bowl, and silver forks resting on it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free Cajun seasoning and ensure your mayonnaise or yogurt contains no gluten.

Can I prepare the sauce ahead of time?

Absolutely! The chipotle sauce can be made 1-2 days in advance and stored in the refrigerator in a sealed container. Give it a quick stir before serving.