Description
This Chicken & Sweet Potato Rice Bowl is a vibrant, wholesome meal featuring tender Cajun-seasoned chicken, roasted sweet potatoes, and broccoli, all served over fluffy white rice. Topped with creamy chipotle sauce, avocado slices, and optional fresh green onions, this bowl combines smoky, spicy, and fresh flavors for a satisfying and nutritious dish perfect for weeknight dinners or meal prep.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- ½ tablespoon Cajun seasoning
Vegetables
- 3 sweet potatoes, peeled and diced
- 3 cups broccoli florets
- 1 tablespoon olive oil
- ½ tablespoon Cajun seasoning
Other
- Cooked white rice, for serving
- Sliced avocado, for serving
- Fresh chopped green onions, optional for garnish
Chipotle Sauce
- 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
- Preheat the oven: Preheat your oven to 425°F and line 3 sheet pans (or 2 large ones) with parchment paper to prepare for roasting.
- Prepare vegetables: Spread the diced sweet potatoes and broccoli florets on one large sheet pan or split between two smaller pans. Drizzle with 1 tablespoon olive oil and sprinkle with ½ tablespoon Cajun seasoning, then toss everything together to coat evenly.
- Prepare chicken: In a separate bowl, toss chicken pieces with the remaining 1 tablespoon olive oil and ½ tablespoon Cajun seasoning until well coated. Spread the chicken in a single layer on the third sheet pan.
- Roast all components: Place all pans in the oven and bake for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the broccoli is tender-crisp. Remove chicken and broccoli from the oven, but return the sweet potatoes to the oven for an additional 5 to 10 minutes until fork-tender and caramelized.
- Make the chipotle sauce: While the food is roasting, whisk together mayonnaise or Greek yogurt, chipotle chili pepper powder, garlic powder, lemon juice, honey, salt, and black pepper in a small bowl until smooth and creamy.
- Assemble bowls: To serve, layer cooked white rice in bowls, then top with roasted chicken, sweet potatoes, and broccoli. Add avocado slices and, if desired, sprinkle with fresh green onions. Drizzle with chipotle sauce and enjoy your flavorful rice bowl!
Notes
- Use Greek yogurt instead of mayonnaise for a lighter, tangier chipotle sauce.
- Adjust Cajun seasoning and chipotle powder according to your preferred spice level.
- This recipe can be made ahead and stored in the refrigerator for up to 3 days for easy meal prep.
- Substitute white rice with brown rice or quinoa for a whole grain alternative.
- Ensure chicken is cooked to 165°F to guarantee food safety.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 75 mg
