Chicken and Sweet Potato Rice Bowl Recipe
This Chicken and Sweet Potato Rice Bowl combines tender, seasoned chicken breast with perfectly roasted sweet potatoes and hearty brown rice, all brought together by a creamy, zesty tahini drizzle. A nutritious, flavorful, and easy-to-make meal that’s perfect for lunch or dinner, offering a balanced blend of protein, complex carbs, and healthy fats.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, diced and seasoned with salt and pepper
- 2 cups sweet potatoes, diced
Grains
- 2 cups cooked brown rice
Seasonings and Oil
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper, to taste
Tahini Drizzle
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C) to ensure it is properly heated for roasting the sweet potatoes evenly and achieving caramelized edges.
- Season and Roast the Sweet Potatoes: Dice the sweet potatoes into evenly sized bite-sized pieces. Toss them with olive oil, paprika, and salt and pepper. Spread them out in a single layer on a baking sheet, leaving space to avoid steaming. Roast in the preheated oven for about 20 minutes until tender and slightly crisp on the edges.
- Cook the Chicken: While potatoes roast, heat a large skillet over medium-high heat. Add a small amount of oil if the skillet is not nonstick. Add the seasoned diced chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through with an internal temperature of 165°F (74°C).
- Prepare the Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust thickness by adding more water or lemon juice if desired, and season with a pinch of salt to taste.
- Assemble the Bowls: Divide cooked brown rice evenly into bowls. Top with roasted sweet potatoes and then the cooked chicken. Drizzle the tahini sauce generously over the top. Optionally garnish with fresh herbs like parsley or cilantro.
- Serve and Enjoy: Serve the bowls warm, allowing the tahini drizzle to blend with the other ingredients for a delicious, wholesome meal. Leftovers can be stored separately and reheated as needed.
Notes
- Roast sweet potatoes first as they take longer, then cook the chicken to save time.
- Add spices like chili powder, cumin, or garlic powder to the sweet potatoes for extra flavor.
- If tahini is too thick or thin, adjust by adding water or more tahini accordingly.
- Brown rice takes longer to cook (30–40 minutes), so plan accordingly or use cooked rice.
- Vegetarian swap: use firm tofu or chickpeas instead of chicken.
- Different grains like quinoa, farro, or barley can substitute for brown rice.
- Additional roasted veggies or leafy greens can be added for more variety and nutrients.
- Store leftovers separately in airtight containers for 3–4 days; reheat gently to preserve texture.
- Tahini drizzle is best made fresh but can be stored refrigerated and whisked before use.
Keywords: chicken rice bowl, sweet potato bowl, tahini drizzle, healthy dinner, roasted sweet potatoes, brown rice, easy chicken recipe
