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Chicken & Sweet Potato Rice Bowl with Chipotle Mayo Recipe

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3.9 from 15 reviews

This Chicken & Sweet Potato Rice Bowl is a flavorful, wholesome meal that combines tender Cajun-seasoned chicken, roasted sweet potatoes, and broccoli, served over fluffy white rice. Topped with fresh avocado and a creamy chipotle sauce, it offers a perfect balance of spice, freshness, and comfort, all prepared in the oven for an easy, hands-off cooking experience.

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)

Seasonings & Oils

  • 2 tablespoons olive oil (divided)
  • 1 tablespoon Cajun seasoning (divided)
  • 1 tablespoon chipotle chili pepper powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper (plus more to taste)

Other

  • Cooked white rice (for serving)
  • ½ cup mayonnaise or plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon honey

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 prevent sticking and make cleanup easier.
  2. Season Vegetables: Spread the peeled and diced sweet potatoes along with broccoli florets onto one large sheet pan or divide them between two smaller pans. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the Cajun seasoning (½ tablespoon). Toss everything together to coat evenly.
  3. Prepare Chicken: In a mixing bowl, toss the chicken pieces with the remaining 1 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.
  4. Bake Chicken and Vegetables: Place all the trays in the oven and bake for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F (74°C). After this time, remove the chicken and broccoli from the oven. Return the sweet potatoes to the oven for an additional 5 to 10 minutes, or until they are fork-tender and nicely roasted.
  5. Make Chipotle Sauce: While the food is baking, whisk together mayonnaise or Greek yogurt, chipotle chili pepper powder, garlic powder, lemon juice, honey, salt, and black pepper in a small bowl until the sauce is smooth and creamy.
  6. Assemble Bowls: To build your bowls, start with a base of cooked white rice. Top with the roasted chicken, sweet potatoes, and broccoli. Garnish with avocado slices, fresh chopped green onions if using, and drizzle with the chipotle sauce. Serve immediately and enjoy!

Notes

  • You can substitute mayonnaise with plain Greek yogurt for a lighter sauce.
  • Adjust the amount of Cajun seasoning and chipotle powder according to your preferred spice level.
  • Sweet potatoes can vary in size; ensure they are cut evenly for uniform cooking.
  • Use a meat thermometer to guarantee the chicken is cooked safely to 165°F.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

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