Description

This Chicken Sweet Potato Bowl combines tender seared chicken, crispy roasted sweet potatoes, and fluffy brown rice, all brought together with a creamy garlic yogurt sauce. It’s a wholesome, balanced meal perfect for a nutritious lunch or dinner, featuring a harmonious blend of flavors and textures that are both satisfying and easy to prepare.

Ingredients

Scale

Chicken

2 boneless skinless chicken breasts, cubed
1 tbsp olive oil
1/2 tsp garlic powder
Salt & pepper to taste

Sweet Potatoes

2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
1 tsp paprika
Salt & pepper to taste

Grains

1 cup brown rice (uncooked)

Sauce

1/2 cup plain Greek yogurt
1 tbsp tahini or lemon juice
1 clove garlic, minced
1–2 tbsp water (to thin sauce)

Garnish

Fresh parsley (optional)

Instructions

Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and diced sweet potato cubes in olive oil, paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the oven for about 25 minutes or until the sweet potatoes are crispy and golden, turning once halfway through for even cooking.
Sear Chicken: While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Season the cubed chicken breasts with garlic powder, salt, and pepper. Add the chicken to the skillet and sear, stirring occasionally, until the pieces are golden brown and cooked through – approximately 7 to 10 minutes.
Prepare Creamy Sauce: In a small bowl, combine plain Greek yogurt with tahini (or lemon juice), minced garlic, and 1 to 2 tablespoons of water. Stir well until the sauce is smooth and creamy. Adjust the water quantity to reach your preferred sauce consistency.
Cook Brown Rice: Cook the brown rice according to the package instructions, typically by boiling in water until tender and fluffy.
Assemble the Bowl: Start with a layer of cooked brown rice at the bottom of your serving bowl. Top with the roasted sweet potatoes and seared chicken cubes. Drizzle the prepared creamy garlic sauce over the top and garnish with fresh parsley if desired. Serve immediately while warm.

Notes

You can substitute tahini with lemon juice for a tangier sauce if preferred.
Roasting the sweet potatoes until crispy enhances their natural sweetness and adds texture.
Ensure chicken is cooked through and no longer pink inside before serving.
Brown rice can be swapped for quinoa or white rice based on preference.
Fresh parsley garnish adds a pop of color and freshness but is optional.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting and Searing (Stovetop)
Cuisine: American

Keywords: chicken sweet potato bowl, roasted sweet potatoes, healthy chicken recipe, brown rice bowl, Greek yogurt sauce, easy dinner bowl