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Delicious Chicken and Sweet Potato Rice Bowl garnished and ready to serve.

Chicken & Sweet Potato Rice Bowl

A comforting blend of tender chicken, hearty sweet potatoes, and vibrant broccoli, all nestled into fluffy rice—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked rice Use day-old rice for a better texture; it’s less sticky.
  • 1 piece chicken breast, cooked and diced Pre-cooked rotisserie chicken is a great shortcut.
  • 1 piece sweet potato, peeled and diced Microwaving them for a few minutes before roasting can save cooking time.
  • 1 cup broccoli florets Feel free to swap with your favorite veggies.
Seasoning and Oil
  • 2 tablespoons olive oil Essential for roasting vegetables.
  • to taste Salt
  • to taste Pepper
Optional Toppings
  • avocado For a creamy addition.
  • sesame seeds For added crunch.
  • sauce Your choice of sauce.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced sweet potato and broccoli florets with olive oil, salt, and pepper.
  3. Spread them on a baking sheet and roast for about 20-25 minutes, or until tender.
Assembly
  1. In a bowl, combine the cooked rice, roasted sweet potato, broccoli, and diced chicken.
  2. Mix well and top with optional toppings if desired.
  3. Serve warm.

Notes

This dish keeps well for 3-4 days in the fridge or can be frozen for up to 3 months. Reheat with a splash of water to keep it moist.