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A colorful Sheet Pan Chicken and Veggies bowl with roasted sweet potatoes, green beans, and seasoned chicken over cauliflower rice.

Healthy Chicken Sweet Potato Rice Bowl

This vibrant and wholesome bowl features tender, seasoned chicken, caramelized roasted sweet potatoes, fluffy brown rice, and fresh greens, all drizzled with a simple lime dressing for a satisfying and nutritious meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breast cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Sweet Potatoes
  • 2 medium sweet potatoes peeled and diced into 3/4-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • Pinch black pepper
For the Rice
  • 1 cup brown rice uncooked
  • 2 cups water or low-sodium chicken broth
  • 1/4 tsp salt
For the Lime Dressing
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1/2 tbsp honey or maple syrup
  • 1/4 tsp Dijon mustard
  • Pinch salt
  • Pinch black pepper
For Assembling
  • 4 cups mixed greens or spinach
  • 1/4 cup fresh cilantro chopped (optional)
  • 1 avocado sliced or diced (optional)

Equipment

  • Baking sheet
  • Large Skillet
  • Medium saucepan with lid
  • Large mixing bowl
  • Small mixing bowl
  • Whisk

Method
 

Prepare the Sweet Potatoes
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss the diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and a pinch of black pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
Cook the Rice
  1. While sweet potatoes roast, combine brown rice, 2 cups water (or broth), and 1/4 tsp salt in a medium saucepan.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Cook the Chicken
  1. In a large mixing bowl, toss the cubed chicken breast with 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary to avoid overcrowding).
  3. Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and lightly browned on all sides.
Make the Lime Dressing
  1. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp fresh lime juice, 1/2 tbsp honey (or maple syrup), 1/4 tsp Dijon mustard, a pinch of salt, and a pinch of black pepper until well combined.
Assemble the Bowls
  1. Divide the cooked brown rice among 4 serving bowls.
  2. Top each bowl with a generous portion of mixed greens or spinach.
  3. Evenly distribute the cooked chicken and roasted sweet potatoes into each bowl.
  4. Drizzle each bowl with the lime dressing. Garnish with chopped fresh cilantro and avocado slices (if using). Serve immediately.

Notes

Meal Prep Tip: Cook the chicken, sweet potatoes, and rice ahead of time. Store components separately in airtight containers in the refrigerator for up to 3-4 days. Assemble bowls fresh before serving.
Variations: Add other vegetables like bell peppers, zucchini, or broccoli florets to roast alongside the sweet potatoes. A sprinkle of crumbled feta cheese or a dash of hot sauce would also be delicious.
Protein: You can substitute chicken thighs for chicken breast for a slightly richer flavor.