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A colorful meal prep bowl with roasted chicken, sweet potatoes, brown rice, and fresh avocado slices.
Print Recipe

Healthy Chicken and Sweet Potato Rice Bowl

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings
Calories: 520kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups dry brown rice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 4 cups fresh baby spinach
  • 1 avocado , sliced
  • 1/4 cup lemon tahini dressing

Instructions

  • Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a large bowl, toss the cubed chicken and sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  • Spread the chicken and sweet potatoes in a single layer on the prepared baking sheet.
  • Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
  • While roasting, cook the brown rice in 4 cups of water or chicken broth until tender and liquid is absorbed.
  • Assemble the bowls by placing 1 cup of fresh spinach at the bottom of each of the four containers.
  • Add 1/2 cup of cooked brown rice to each bowl.
  • Divide the roasted chicken and sweet potato mixture evenly among the bowls.
  • Top with fresh avocado slices and drizzle with lemon tahini dressing before serving.