Print

Chicken and Sweet Potato Rice Bowl with Chipotle Mayo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

This flavorful Chicken & Sweet Potato Rice Bowl combines tender Cajun-spiced chicken, roasted sweet potatoes, and broccoli served over fluffy white rice. Finished with a creamy chipotle sauce and fresh avocado slices, it offers a balanced, nutritious, and satisfying meal perfect for a weeknight dinner.

Ingredients

Protein and Vegetables

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 3 sweet potatoes, peeled and diced
  • 3 cups broccoli florets

Oils and Seasonings

  • 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

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

For Serving

  • Cooked white rice (quantity as desired)
  • Sliced avocado (for serving)
  • Fresh chopped green onions (optional garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (218°C) and line 3 sheet pans (or 2 large ones) with parchment paper to prepare for roasting the ingredients evenly.
  2. Prepare and Season Vegetables: Spread the diced sweet potatoes and broccoli florets evenly onto one large sheet pan or divide between two smaller pans. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ tablespoon of Cajun seasoning. Toss until all are evenly coated for balanced flavor and roasting.
  3. Prepare and Season Chicken: Toss the bite-sized chicken pieces with the remaining tablespoon of olive oil and ½ tablespoon Cajun seasoning to coat thoroughly. Arrange the chicken in a single layer on the third sheet pan to ensure even cooking.
  4. Roast Chicken and Vegetables: Bake the chicken, broccoli, and sweet potatoes for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken and broccoli from the oven while leaving the sweet potatoes to continue roasting.
  5. Finish Roasting Sweet Potatoes: Return the sweet potatoes to the oven for an additional 5 to 10 minutes, or until they are fork-tender and slightly caramelized for maximum flavor and texture.
  6. Prepare Chipotle Sauce: In a small bowl, whisk together mayonnaise (or Greek yogurt), chipotle chili powder, garlic powder, lemon juice, honey, salt, and black pepper until the mixture is smooth and creamy, providing a smoky, tangy finish.
  7. Assemble Bowl: Layer cooked white rice in serving bowls, then top with roasted chicken, sweet potatoes, and broccoli. Garnish with sliced avocado, fresh chopped green onions if using, and drizzle with the chipotle sauce for an extra burst of flavor. Serve immediately and enjoy!

Notes

  • Use Greek yogurt instead of mayonnaise for a lighter, tangier chipotle sauce.
  • Ensure chicken pieces are evenly sized for uniform cooking.
  • White rice can be substituted with brown rice or quinoa for a healthier grain option.
  • Adjust Cajun seasoning amount to taste if you prefer less or more spice.
  • Make sure to check the chicken's internal temperature with a meat thermometer to ensure it is safely cooked.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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