Name: Roasted Chicken, Sweet Potato, and Rice Bowl Recipe for Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: For the Roasted Chicken and Sweet Potatoes:; 2 tbsp avocado oil; 1 medium sweet potato, peeled and cut into 1/2" – 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

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

Print 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 1/2" – 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 tbsp 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.

Find it online: https://recipesbyjanet.com/roasted-chicken-sweet-potato-and-rice-bowl-recipe-for-two/