Description
This Chicken & Sweet Potato Rice Bowl is a flavorful and hearty meal featuring tender Cajun-seasoned chicken, roasted sweet potatoes, and broccoli, all served over fluffy white rice. Topped with sliced avocado, fresh green onions, and a creamy, smoky chipotle sauce, this dish offers a perfect balance of spice, creaminess, and freshness, ideal for a wholesome weeknight dinner.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 3 sweet potatoes, peeled and diced
- 3 cups broccoli florets
- Sliced avocado, for serving
- Fresh chopped green onions, optional for garnish
Seasoning & Oil
- 2 tablespoons olive oil, divided
- 1 tablespoon Cajun seasoning, divided
For the Chipotle Sauce
- ½ cup mayonnaise or plain Greek yogurt
- 1 tablespoon chipotle chili pepper powder
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Serving
- Cooked white rice, for serving
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 425°F (220°C) and line three sheet pans (or two large ones) with parchment paper to prevent sticking and make cleanup easier.
- Season and Arrange Vegetables: Spread the diced sweet potatoes and broccoli florets evenly on one large sheet pan or divide between two smaller pans. Drizzle with 1 tablespoon olive oil and sprinkle with ½ tablespoon Cajun seasoning. Toss gently to coat all pieces evenly in the oil and seasoning.
- Season the Chicken: In a bowl, toss the bite-sized chicken breast pieces with the remaining tablespoon of olive oil and ½ tablespoon Cajun seasoning until thoroughly coated. Arrange the chicken pieces in a single layer on the third sheet pan to ensure even cooking.
- Bake Chicken and Vegetables: Place all pans in the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Remove the chicken and broccoli from the oven at this time.
- Finish Roasting Sweet Potatoes: Return the sweet potatoes to the oven alone and bake for an additional 5–10 minutes until they are fork-tender and nicely roasted.
- Make Chipotle Sauce: While the food is baking, whisk together the mayonnaise or Greek yogurt, chipotle chili powder, garlic powder, lemon juice, honey, salt, and black pepper in a small bowl until smooth and creamy. Adjust seasoning to taste.
- Assemble Bowls: To serve, build bowls starting with a base of cooked white rice. Top with the roasted chicken, sweet potatoes, and broccoli. Add sliced avocado and sprinkle with chopped green onions if using. Drizzle with the prepared chipotle sauce to taste and enjoy immediately.
Notes
- Use Greek yogurt instead of mayonnaise in the chipotle sauce for a lighter, tangier flavor.
- Adjust Cajun seasoning amounts according to your preference for spice.
- For a gluten-free option, verify that the Cajun seasoning does not contain any gluten.
- Cooked rice can be prepared ahead of time or replaced with brown rice or quinoa for a healthier twist.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Ensure chicken is cooked through by checking its internal temperature with a meat thermometer.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 90 mg
