Chicken & Sweet Potato Rice Bowl
These chicken and sweet potato rice bowls are proof that healthy dinners and meal prep lunches don’t have to be boring! They’re colorful, fresh, packed with goodness, and also super satisfying. Everything roasts on sheet pans — Cajun-spiced chicken, sweet potatoes, and broccoli getting those slightly crispy edges — while you whip up a quick smoky chipotle sauce and warm some rice. Then it’s all layered into bowls that are perfect for easy weeknight dinners, or stacked into meal prep containers for the week ahead!
If you love a good bowl recipe, I’ve got tons more ideas for you to choose from! I think you’ll also enjoy:
- Hot Honey Chicken & Rice Bowls
- Shrimp Fajita Bowls With Chipotle Sauce
- Ground Beef Burrito Bowls
- Bang Bang Salmon Bowls
- Sloppy Joe Bowls
- Cottage Cheese Pizza Bowls
- Blackened Fish Taco Bowls With Cilantro Lime Sauce
Ingredients
I know many readers prefer a printable recipe card, and I’ve included one for you at the bottom of this post. Don’t skip the next few sections though, where I’m sharing more about the ingredients selected, the process, and some extra hints and tips.
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Boneless skinless chicken breasts, cut into bites — lean, protein-packed base
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Olive oil — helps everything roast up nicely
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Cajun seasoning — bold, smoky spice blend
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Sweet potatoes, peeled and diced — cozy sweetness and color
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Broccoli florets — fresh, tender-crisp veggie bite
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Cooked white rice — fluffy bowl base
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Sliced avocado — creamy finishing touch
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Fresh green onions — optional pop of freshness
Chipotle Sauce:
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Mayonnaise or plain Greek yogurt — creamy sauce base
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Chipotle chili powder — smoky heat
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Garlic powder — savory boost
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Lemon juice — brightens the sauce
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Honey — balances the spice
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Salt — seasoning to taste
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Black pepper — gentle bite
How To Make Chicken & Sweet Potato Rice Bowls
- Preheat the oven to 425°F and line 3 sheet pans (or 2 large ones) with parchment paper.
- Spread the sweet potatoes and broccoli onto 1 large sheet pan or divide them between 2 smaller pans. Drizzle with 1 tablespoon olive oil, sprinkle with ½ tablespoon Cajun seasoning, and toss to coat everything evenly.
- Toss the chicken with the remaining tablespoon of olive oil and ½ tablespoon Cajun seasoning until well coated, then arrange it in a single layer on the third sheet pan.
- Bake everything for 15–20 minutes, until the chicken reaches 165°F. Remove the chicken and broccoli, then return the sweet potatoes to the oven for another 5–10 minutes, until they’re fork-tender.
- In a small bowl, whisk together the mayonnaise, chipotle chili powder, garlic powder, lemon juice, honey, salt, and pepper until smooth and creamy.
- Build your bowls with cooked rice, chicken, sweet potatoes, and broccoli. Finish with avocado slices, green onions, and a drizzle of the chipotle sauce if you like. Enjoy!
Recipe Notes
Cut the sweet potatoes and chicken into evenly sized pieces so everything roasts at the same pace. Smaller pieces cook faster and get those crave-worthy crispy edges.
Make sure the chicken and veggies are spread out in a single layer on the pans. If they’re crowded, they’ll steam instead of roast. For extra char on the chicken, you can broil it during the last 1–2 minutes to crisp up the edges.
If you swap the mayonnaise for plain Greek yogurt in the sauce, add an extra pinch of salt and a little more honey to balance out the tangier flavor.
The recipe calls for chipotle chili powder, but if you can’t find it, canned chipotle peppers in adobo work great. Start with one pepper, finely chopped, and add a little of the adobo sauce when mixing the chipotle sauce. It’ll be spicier, but seriously delicious!
Storage & Reheating
Store the chicken, veggies, and rice in airtight meal-prep containers in the fridge for up to 3 days.
To reheat, pop the bowls into the microwave for a couple of minutes until warmed through, or spread everything on a sheet pan and re-crisp in the oven at 400°F for about 5–7 minutes.
Keep the chipotle sauce in a sealed container in the fridge for up to 5 days, and slice the avocado and green onions fresh right before serving for the best flavor and texture.
Variations
You can easily swap the broccoli for other veggies like green beans, asparagus, cauliflower, or Brussels sprouts. Use whatever your family loves or whatever needs using up in the fridge.
Chicken thighs work just as well as breasts if you prefer darker, juicier meat. Just keep in mind they’ll take a little longer to bake, so you may need to add a few extra minutes to the cook time to make sure everything’s cooked through.
Serving Ideas
These bowls are perfect for both easy dinners and make-ahead lunches. Build them fresh for family meals, or portion everything into containers for grab-and-go meal prep throughout the week.
For sides, a simple mixed greens salad or a fresh fruit salad adds a nice pop of brightness to balance the savory bowls. Warm naan bread is also great for scooping up the chicken and roasted veggies (no fork required some days). And if you really want to take things up a notch, add a dollop of garlic sauce on top for extra creamy, garlicky goodness!
Chicken & Sweet Potato Rice Bowl
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
For the 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 to 425°F and line 3 sheet pans (or 2 large ones) with parchment paper.
- Spread the sweet potatoes and broccoli onto 1 large sheet pan or divide them between 2 smaller pans. Drizzle with 1 tablespoon olive oil, sprinkle with ½ tablespoon Cajun seasoning, and toss to coat everything evenly.
- Toss the chicken with the remaining tablespoon of olive oil and ½ tablespoon Cajun seasoning until well coated, then arrange it in a single layer on the third sheet pan.
- Bake everything for 15–20 minutes, until the chicken reaches 165°F. Remove the chicken and broccoli, then return the sweet potatoes to the oven for another 5–10 minutes, until they’re fork-tender.
- In a small bowl, whisk together the mayonnaise, chipotle chili powder, garlic powder, lemon juice, honey, salt, and pepper until smooth and creamy.
- Build your bowls with cooked rice, chicken, sweet potatoes, and broccoli. Finish with avocado slices, green onions, and a drizzle of the chipotle sauce if you like. Enjoy!
These bowls are the kind of meal you come back to again and again. Hearty enough to keep you full, but still fresh and colorful so it never feels boring! Whether you’re making them for a family dinner or setting yourself up for easy lunches all week, they’re simple, satisfying, and always a win. Have you tried them? I’d really love to hear your thoughts! You can leave a comment and a review below, and I’d love to be tagged in your posts on Instagram @slimmingviolet!
