Ingredients
1 lb boneless, skinless chicken breasts
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon paprika
Salt and pepper, to taste
2 cups cooked brown rice or cauliflower rice
1/2 cup diced cucumber
1/2 cup shredded red cabbage
1/4 cup chopped fresh parsley or cilantro
1/4 cup plain Greek yogurt or hummus (for topping)
**Optional dressing or sauce:** lemon juice, tahini, hot sauce
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss cubed sweet potatoes with 1/2 tablespoon olive oil, paprika, salt, and pepper.
3. Place sweet potatoes on one side of the baking sheet.
4. Season chicken breasts with remaining olive oil, salt, and pepper. Place on other side of the sheet.
5. Bake for 20–25 minutes or until chicken reaches 165°F and sweet potatoes are tender. Let chicken rest, then slice.
6. Assemble bowls with a base of rice, topped with sliced chicken, sweet potatoes, cucumber, cabbage, and herbs.
7. Add a dollop of Greek yogurt or hummus and drizzle with sauce of choice. Serve warm or cold.
Notes
• Use quinoa or mixed greens instead of rice for variation.
• Double the recipe for meal prep—keeps well in the fridge for 3–4 days.
• Spice it up with sriracha or a chipotle-lime yogurt drizzle.
- Prep Time: 10
- Cook Time: 25
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
Keywords: chicken sweet potato bowl, healthy rice bowl recipe, nutritious chicken meal, easy meal prep bowl