Chicken & Sweet Potato Rice Bowl
These chicken and sweet potato rice bowls are a colorful, protein-packed meal made with Cajun-spiced roasted chicken, tender sweet potatoes, crisp broccoli, and fluffy rice — all finished with a smoky chipotle drizzle. Easy to prep, perfect for meal prep or busy weeknight dinners, and endlessly customizable.
Servings: 4
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!