Chicken & Sweet Potato Rice Bowl with Chipotle Mayo Recipe
A flavorful and hearty Chicken & Sweet Potato Rice Bowl featuring roasted chicken, sweet potatoes, and broccoli seasoned with Cajun spices, served over fluffy white rice and topped with creamy chipotle sauce and fresh avocado slices. This wholesome meal is perfect for a nutritious weeknight dinner with a balance of protein, veggies, and vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 3 sweet potatoes, peeled and diced
- 3 cups broccoli florets
Seasonings & Oils
- 2 tablespoons olive oil, divided
- 1 tablespoon Cajun seasoning, divided
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
For Serving & Garnish
- Cooked white rice, for serving
- Sliced avocado, for serving
- Fresh chopped green onions (optional for garnish)
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
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 425°F (220°C) and line 3 sheet pans (or 2 large ones) with parchment paper to ensure easy cleanup and prevent sticking.
- Season and Roast Vegetables: Spread the diced sweet potatoes and broccoli florets onto 1 large sheet pan or divide between 2 smaller pans. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ tablespoon of Cajun seasoning. Toss well to coat the vegetables evenly for balanced flavor.
- Season the Chicken: In a separate bowl, toss the bite-sized chicken pieces with the remaining 1 tablespoon of olive oil and ½ tablespoon of Cajun seasoning until evenly coated. Arrange the chicken in a single layer on the third prepared sheet pan to ensure even cooking.
- Bake Chicken and Vegetables: Place all sheet pans in the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. Once done, remove the chicken and broccoli pans from the oven. Return the sweet potatoes to the oven for an additional 5–10 minutes until fork-tender and crispy on the edges.
- Prepare Chipotle Sauce: While the chicken and vegetables are baking, whisk together the mayonnaise or Greek yogurt, chipotle chili powder, garlic powder, lemon juice, honey, salt, and pepper in a small bowl until smooth and creamy to create a smoky, tangy sauce.
- Assemble Rice Bowls: Build your bowls by layering cooked white rice as the base, then topping with roasted chicken, sweet potatoes, and broccoli. Garnish with sliced avocado, chopped green onions if using, and drizzle generously with the chipotle sauce for a flavorful finish.
- Serve and Enjoy: Serve immediately while warm and enjoy this healthy, balanced, and delicious chicken and sweet potato rice bowl.
Notes
- You can substitute Greek yogurt for mayonnaise in the chipotle sauce for a lower-fat option.
- Adjust the spiciness by adding more or less chipotle chili powder to the sauce according to your heat preference.
- Make sure not to overcrowd the sheet pans to allow even roasting and crisping of the vegetables and chicken.
- Leftover chicken and vegetables can be refrigerated for up to 3 days and reheated for quick meals.
- This recipe can easily be made gluten-free by verifying your Cajun seasoning or using a homemade blend.
Keywords: chicken rice bowl, sweet potato recipe, Cajun chicken, roasted vegetables, healthy dinner, chipotle sauce, easy weeknight meal
