Roasted Chicken, Sweet Potato, and Rice Bowl Recipe for Two

Why You’ll Love This Recipe

This recipe is perfect for those looking for a healthy, filling meal that's also incredibly flavorful. The warm spices on the chicken and sweet potatoes, combined with the richness of the creamy chipotle drizzle, create a comforting, satisfying dish. Plus, it’s a small batch recipe for two, making it ideal for a date night or a weeknight dinner.

Ingredients

For the Roasted Chicken and Sweet Potatoes:

• 2 tablespoon avocado oil

• 1 medium sweet potato, peeled and cut into ½" – 1" pieces

• 8 oz chicken breast, cut into bite-size pieces

• Homemade seasoning blend:

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon kosher salt

  • ½ teaspoon chili powder

  • ¼ teaspoon cumin

  • ¼ teaspoon cayenne

  • ⅛ teaspoon ground cinnamon

For the Kale:

• 2 packed cups kale leaves

• 2 teaspoon olive oil

• 1 teaspoon fresh lemon juice (or lime juice)

• Pinch of salt

For the Bowl / Toppings:

• 2 cups cooked brown rice

• ¼ cup crumbled feta cheese

• 1 medium avocado, sliced or diced

• Chopped green onions, for garnish (optional)

For the Creamy Chipotle Drizzle:

• ¼ cup Greek yogurt

• 2 tablespoon mayonnaise

• 1 tablespoon chipotle sauce

• 1 teaspoon lemon juice (or lime juice)

• ½ teaspoon agave syrup (or honey)

• ½ teaspoon kosher salt, plus more to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C).

2. On a baking sheet, toss the sweet potato cubes with 1 tablespoon avocado oil, half of the seasoning blend, and a pinch of salt. Arrange in a single layer and roast for 20-25 minutes, or until tender.

3. While the sweet potatoes are roasting, heat the remaining avocado oil in a large skillet over medium heat. Add the chicken pieces and season with the remaining spice blend. Cook for 6-7 minutes, or until cooked through.

4. Massage the kale leaves with olive oil, lemon juice, and a pinch of salt.

5. Prepare the creamy chipotle drizzle by mixing all ingredients in a small bowl.

6. Assemble the bowls: start with brown rice, top with roasted sweet potatoes, chicken, massaged kale, crumbled feta, avocado, and drizzle with the chipotle sauce.

7. Garnish with green onions if desired. Serve immediately.

Servings and Timing

• Servings: 2

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Protein: Substitute chicken with tofu, shrimp, or beef for variety.

• Grains: Swap out brown rice for quinoa, white rice, or barley.

• Toppings: Add roasted chickpeas, pickled onions, or fresh herbs like cilantro for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. For the best texture, store the components separately (e.g., rice, chicken, and veggies) and assemble just before serving.

FAQs

How can I make this recipe vegetarian?

You can swap the chicken for roasted tofu or tempeh for a delicious vegetarian alternative.

Can I use a different grain for the bowl?

Yes, you can use quinoa, white rice, or even couscous instead of brown rice for a different texture and flavor.

Can I make the chipotle drizzle spicier?

Yes, add more chipotle sauce or even some finely chopped chipotle peppers in adobo to make the drizzle spicier.

How do I cook the chicken perfectly?

Ensure the chicken is cut into small, bite-sized pieces and cooked through, with an internal temperature of 165°F (74°C).

Can I meal prep this recipe?

Yes, this recipe is perfect for meal prep. Just store the ingredients separately and combine them when you're ready to eat.

What can I substitute for kale?

You can use spinach, arugula, or even baby kale if you prefer a milder green.

Can I use sweet potato fries instead of roasted sweet potatoes?

While not the same texture, you can use pre-made sweet potato fries if you're in a pinch.

What other toppings can I add?

Try adding roasted nuts like almonds or cashews, or fresh herbs like cilantro for an added layer of flavor.

How can I make this dish gluten-free?

This recipe is already gluten-free as long as you ensure the chipotle sauce and any other condiments are gluten-free.

Can I make this recipe in advance?

Yes, you can prepare most components in advance, such as cooking the chicken, rice, and sweet potatoes. Just assemble the bowl when ready to serve.

Conclusion

This Roasted Chicken, Sweet Potato, and Rice Bowl recipe is a wholesome, nutritious meal that doesn’t sacrifice flavor. Packed with protein, fiber, and a delicious combination of spices, it’s a perfect dinner option for two. Whether you're looking for a light meal or a filling dish, this recipe is sure to become a favorite!

Print

Roasted Chicken, Sweet Potato, and Rice Bowl Recipe for Two

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Roasted Chicken, Sweet Potato, and Rice Bowl recipe for two is a healthy, flavorful, and nutrient-packed meal. Featuring roasted chicken, sweet potatoes, kale, and brown rice, topped with a creamy chipotle drizzle, this balanced dish is perfect for a cozy dinner. With a combination of protein, fiber, and healthy fats, this recipe makes a satisfying, delicious meal. Customize it with various toppings or proteins for added variety!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings
• Category: Dinner, Healthy, Bowl Meals
• Method: Roasting, Sautéing
• Cuisine: American
• Diet: Gluten Free

Ingredients

For the Roasted Chicken and Sweet Potatoes:

2 tbsp avocado oil

1 medium sweet potato, peeled and cut into ½" – 1" pieces

8 oz chicken breast, cut into bite-size pieces

Homemade seasoning blend:

½ tsp garlic powder

½ tsp onion powder

½ tsp kosher salt

½ tsp chili powder

¼ tsp cumin

¼ tsp cayenne

⅛ tsp ground cinnamon

For the Kale:

2 packed cups kale leaves

2 tsp olive oil

1 tsp fresh lemon juice (or lime juice)

Pinch of salt

For the Bowl / Toppings:

2 cups cooked brown rice

¼ cup crumbled feta cheese

1 medium avocado, sliced or diced

Chopped green onions, for garnish (optional)

For the Creamy Chipotle Drizzle:

¼ cup Greek yogurt

2 tbsp mayonnaise

1 tbsp chipotle sauce

1 tsp lemon juice (or lime juice)

½ tsp agave syrup (or honey)

½ tsp kosher salt, plus more to taste

Cook Mode Prevent your screen from going dark

Instructions

• Preheat the oven to 400°F (200°C).

• On a baking sheet, toss the sweet potato cubes with 1 tablespoon avocado oil, half of the seasoning blend, and a pinch of salt. Arrange in a single layer and roast for 20-25 minutes, or until tender.

• While the sweet potatoes are roasting, heat the remaining avocado oil in a large skillet over medium heat. Add the chicken pieces and season with the remaining spice blend. Cook for 6-7 minutes, or until cooked through.

• Massage the kale leaves with olive oil, lemon juice, and a pinch of salt.

• Prepare the creamy chipotle drizzle by mixing all ingredients in a small bowl.

• Assemble the bowls: start with brown rice, top with roasted sweet potatoes, chicken, massaged kale, crumbled feta, avocado, and drizzle with the chipotle sauce.

• Garnish with green onions if desired. Serve immediately.

Notes

• To make it vegetarian, swap the chicken for tofu or tempeh.

• For a different grain, use quinoa, white rice, or barley instead of brown rice.

• Feel free to adjust the spice level of the chipotle drizzle by adding more chipotle sauce or peppers.

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.