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Chicken & Sweet Potato Rice Bowl with Chipotle Mayo Recipe

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4.3 from 6 reviews

A flavorful and vibrant Chicken & Sweet Potato Rice Bowl featuring tender Cajun-seasoned chicken, roasted sweet potatoes and broccoli, served over fluffy white rice and topped with creamy chipotle sauce, sliced avocado, and fresh green onions. This wholesome dish offers a perfect balance of protein, vegetables, and bold spices, ideal for a satisfying and nutritious weeknight meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

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

Rice

  • Cooked white rice, for serving

Seasonings & Oils

  • 2 tablespoons olive oil, divided
  • 1 tablespoon Cajun seasoning, divided

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)

Instructions

  1. 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 make cleanup easier.
  2. Prepare Vegetables: Spread the diced sweet potatoes and broccoli florets evenly on one large sheet pan or divide them between two smaller pans. Drizzle with 1 tablespoon of olive oil, sprinkle with half the Cajun seasoning (½ tablespoon), and toss thoroughly to coat all pieces evenly.
  3. Prepare Chicken: Toss the bite-sized chicken breast pieces with the remaining tablespoon of olive oil and the other half of the Cajun seasoning (½ tablespoon) until well coated. Arrange the chicken in a single layer on the third sheet pan to ensure even cooking.
  4. Bake Chicken and Vegetables: Place all sheet pans in the preheated oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken and broccoli from the oven.
  5. Continue Roasting Sweet Potatoes: Return the sheet pan with the sweet potatoes to the oven alone and bake for an additional 5 to 10 minutes, until the sweet potatoes are fork-tender and nicely caramelized.
  6. Make Chipotle Sauce: While the ingredients bake, whisk together mayonnaise (or plain Greek yogurt), chipotle chili pepper powder, garlic powder, lemon juice, honey, salt, and black pepper in a small bowl. Mix until smooth and creamy for a spicy, tangy sauce.
  7. Assemble Bowls: To build each rice bowl, start with a base of cooked white rice, then top with roasted chicken, sweet potatoes, and broccoli. Garnish with sliced avocado and chopped green onions if desired, and drizzle generously with the prepared chipotle sauce.
  8. Serve and Enjoy: Serve the bowls warm for a satisfying, nutrient-packed meal perfect for lunch or dinner.

Notes

  • You can substitute Greek yogurt for mayonnaise in the chipotle sauce for a lighter, tangier flavor.
  • Adjust the spice level of the chipotle sauce by using less or more chipotle chili powder according to your preference.
  • If you prefer, use brown rice or quinoa instead of white rice for extra fiber and nutrients.
  • Make sure to cut chicken into uniform pieces to ensure even cooking.
  • The recipe can be made gluten-free by confirming that all seasoning blends are gluten-free.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/chicken-and-sweet-potato-rice-bowl-with-chipotle-mayo-recipe/