Chicken & Sweet Potato Rice Bowl
Chicken & Sweet Potato Rice Bowl layers smoky skillet chicken, tender sweet potato, brown rice, kale, avocado, feta, and creamy chipotle yogurt sauce. It is a satisfying meal prep dinner with sturdy components that store well for lunches or weeknight bowls.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Chef's Knife
- Instant-read thermometer
Ingredients
- 2 tbsp avocado oil
- 1 medium sweet potato peeled and cut into 1/2-inch pieces
- 8 oz chicken breast cut into bite-sized pieces
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt or 1/4 tsp sea salt
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/8 tsp ground cinnamon
- 2 packed cups kale leaves stems removed
- 2 tsp olive oil
- 1 tsp fresh lemon juice or lime juice for kale
- 1 pinch salt for kale
- 1/4 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp chipotle sauce or 1 tsp finely chopped chipotle in adobo
- 1 tsp fresh lemon juice or lime juice for sauce
- 1/2 tsp agave syrup or honey
- 1/2 tsp kosher salt or 1/4 tsp sea salt, plus more to taste
- 2 cups cooked brown rice or white rice
- 1/4 cup crumbled feta cheese
- 1 medium avocado sliced or diced
- chopped green onions for garnish, optional
Instructions
- Whisk Greek yogurt, mayonnaise, chipotle sauce, lemon or lime juice, agave, and salt until smooth, then refrigerate the sauce.
- Toss the chicken with garlic powder, onion powder, salt, chili powder, cumin, cayenne, and cinnamon until evenly coated.
- Heat avocado oil in a large skillet over medium-high heat and cook the sweet potato until nearly tender and lightly browned.
- Add the seasoned chicken and cook until browned and the thickest pieces reach 165°F.
- Massage kale with olive oil, lemon or lime juice, and a pinch of salt until slightly softened.
- Divide warm rice between two bowls, then top with kale, chicken, sweet potato, feta, avocado, and green onions.
- Drizzle with chipotle yogurt sauce and serve immediately, or keep the sauce separate for meal prep.
Notes
Storage: Refrigerate rice, chicken, sweet potato, and kale in airtight containers for up to 4 days, with sauce stored separately.
Reheating: Warm the rice, chicken, and sweet potato in short microwave bursts until hot, then add sauce and fresh toppings.
Freezing: Freeze the cooked chicken, rice, and sweet potato for up to 2 months, but add kale, avocado, feta, and sauce fresh.
Expert Tips: Cut sweet potato into small even pieces and cook it before adding chicken so both finish at the right texture.
Variations: Swap rice for quinoa, use chicken thighs, add black beans, or replace feta with cotija or goat cheese.
Sauce Tips: Reduce chipotle sauce and cayenne for a milder bowl, or add a little extra citrus for a brighter finish.