Chicken and Sweet Potato Rice Bowl with Chipotle Mayo Recipe
This flavorful Chicken & Sweet Potato Rice Bowl features tender Cajun-seasoned chicken, roasted sweet potatoes, and broccoli, served over fluffy white rice. Topped with creamy chipotle sauce, avocado slices, and fresh green onions, this dish is a vibrant, balanced meal perfect for a wholesome dinner.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 3 sweet potatoes, peeled and diced
- 3 cups broccoli florets
- Sliced avocado, for serving
- Fresh chopped green onions, optional for garnish
Carbohydrates
- Cooked white rice, for serving
Seasonings and Oils
- 2 tablespoons olive oil, divided
- 1 tablespoon Cajun seasoning, divided
- 1 tablespoon chipotle chili pepper powder
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Sauce
- ½ cup mayonnaise or plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
Instructions
- Preheat Oven: Preheat your oven to 425°F and line three sheet pans (or two large ones) with parchment paper to prepare for roasting.
- Prepare Vegetables: Spread the diced sweet potatoes and broccoli florets evenly onto one large sheet pan or divide them between two smaller pans. Drizzle with 1 tablespoon of olive oil, sprinkle with half a tablespoon of Cajun seasoning, then toss to coat all the pieces evenly for balanced flavor.
- Season Chicken: Toss the bite-sized chicken pieces with the remaining 1 tablespoon olive oil and ½ tablespoon Cajun seasoning until they are fully coated. Arrange the chicken in a single layer on the third sheet pan to ensure even cooking.
- Bake Ingredients: Place all the sheet pans in the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F. Then remove the chicken and broccoli from the oven, but return the sweet potatoes to bake for an additional 5 to 10 minutes until they are tender when pierced with a fork.
- Make Chipotle Sauce: In a small bowl, whisk together the mayonnaise or Greek yogurt, chipotle chili powder, garlic powder, lemon juice, honey, salt, and pepper until the sauce is smooth and creamy. Adjust seasoning as needed.
- Assemble Bowls: To serve, build your bowls starting with a base of warm cooked white rice. Top with the roasted chicken, sweet potatoes, and broccoli. Garnish with sliced avocado, chopped green onions if desired, and drizzle the chipotle sauce over the top. Enjoy your flavorful and nutritious meal!
Notes
- For a lighter sauce, use plain Greek yogurt instead of mayonnaise.
- You can substitute white rice with brown rice or quinoa for added fiber.
- If you prefer spicier, add more chipotle chili powder to the sauce or sprinkle more Cajun seasoning on the chicken.
- To save time, cook the chicken and vegetables on the same sheet pan if space allows, but ensure the chicken is spread out to cook thoroughly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: Chicken rice bowl, Cajun chicken, roasted sweet potatoes, chipotle sauce, healthy dinner, meal prep bowl
