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Healthy chicken sweet potato bowls with roasted sweet potatoes, pan-seared chicken, rice, and creamy spiced sauce in a white bowl

Healthy Chicken Sweet Potato Bowls

Healthy and flavorful bowls featuring roasted sweet potatoes, pan-seared chicken breast, fluffy rice, and a creamy spiced Greek yogurt sauce. Ready in 40 minutes and perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed into 1-inch pieces
  • 2 tbsp olive oil divided
  • 3/4 tsp paprika divided between sweet potatoes and sauce
  • 3/4 tsp garlic powder divided between sweet potatoes and chicken
  • 1 lb boneless skinless chicken breast cut into 1-inch cubes
  • 1/2 tsp onion powder
  • 2 cups cooked white or brown rice prepared according to package directions
  • 1/2 cup plain Greek yogurt or mayonnaise for a richer sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha or more to taste
  • 1/2 tsp cumin
  • 1 pinch cayenne pepper optional
  • 1 cup steamed greens or chopped cucumber optional, for serving
  • 2 tbsp fresh cilantro or parsley chopped, for garnish

Equipment

  • Baking sheet
  • Large skillet
  • Small mixing bowl

Method
 

  1. Preheat oven to 400F. Toss cubed sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet without crowding. Roast for 20 to 25 minutes, flipping once halfway, until tender and caramelized with slightly crispy edges.
  2. About 10 minutes before sweet potatoes finish, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken cubes in a single layer and season with garlic powder, onion powder, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through to 165F internally.
  3. In a small bowl, whisk together Greek yogurt, lime juice, sriracha, cumin, paprika, and cayenne if using. Season with a pinch of salt and stir until completely smooth. The sauce should be thick enough to coat a spoon. Set aside.
  4. Cook rice according to package directions. If adding green vegetables, steam or lightly saute them now.
  5. Divide rice evenly among bowls. Arrange roasted sweet potatoes and seared chicken on top. Add optional vegetables to the side. Drizzle the creamy spiced sauce generously over everything and garnish with fresh cilantro or parsley. Serve immediately.

Notes

For meal prep, store each component separately in airtight containers for up to 4 days. Always drizzle sauce right before eating to prevent sogginess. Adjust sriracha to your preferred heat level. Swap chicken breast for thighs, salmon, shrimp, or baked tofu for easy protein variations.