Chicken & Sweet Potato Rice Bowl with Chipotle Mayo Recipe
A flavorful and hearty Chicken & Sweet Potato Rice Bowl featuring Cajun-spiced roasted chicken, sweet potatoes, and broccoli, served over fluffy white rice with a creamy chipotle mayo sauce. This easy one-bake meal is perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
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
Seasonings and Oil
- 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
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
- Sliced avocado
- Fresh chopped green onions (optional garnish)
Instructions
- Preheat 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.
- Season vegetables: Spread the diced sweet potatoes and broccoli florets onto one large sheet pan or divide them evenly between two smaller pans. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ tablespoon of Cajun seasoning. Toss everything together to coat the vegetables evenly for balanced flavor.
- Season chicken: In a bowl, toss the chicken pieces with the remaining 1 tablespoon of olive oil and ½ tablespoon of Cajun seasoning until well coated. Arrange the chicken in a single layer on the third sheet pan to ensure even cooking.
- Bake chicken and vegetables: Place all the sheet pans in the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove the chicken and broccoli from the oven, leaving the sweet potatoes to bake for an additional 5–10 minutes until tender when pierced with a fork.
- Make the chipotle sauce: While the veggies and chicken are baking, whisk together the mayonnaise (or Greek yogurt), chipotle chili powder, garlic powder, lemon juice, honey, salt, and pepper in a small bowl until smooth and creamy. Adjust seasoning to taste.
- Assemble the bowls: To serve, layer cooked white rice in bowls, topped with the roasted chicken, sweet potatoes, and broccoli. Add slices of avocado and garnish with fresh chopped green onions if desired. Drizzle with the prepared chipotle sauce for a smoky, tangy finish. Enjoy!
Notes
- For a lighter sauce, use plain Greek yogurt instead of mayonnaise.
- Adjust the Cajun seasoning and chipotle powder to your preferred spice level.
- To speed up cooking, you can use pre-cooked rice or leftover rice.
- Avocado adds creaminess and healthy fats but can be omitted or substituted with other toppings like shredded cheese or salsa.
- Store leftover components separately in airtight containers and reheat before assembling fresh bowls.
