Description
A vibrant and flavorful Chicken & Sweet Potato Rice Bowl featuring baked Cajun-seasoned chicken, roasted sweet potatoes, and broccoli, served over fluffy white rice and topped with creamy chipotle sauce and fresh avocado slices. This nutritious and easy-to-make meal combines bold spices and wholesome ingredients for a satisfying dinner.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- ½ tablespoon Cajun seasoning
Vegetables
- 3 sweet potatoes, peeled and diced
- 3 cups broccoli florets
- 1 tablespoon olive oil
- ½ tablespoon Cajun seasoning
Additional
- Cooked white rice, for serving
- Sliced avocado, for serving
- Fresh chopped green onions (optional), for garnish
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
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
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 clean-up easy.
- Prepare vegetables for roasting: Spread the diced sweet potatoes and broccoli florets onto one large sheet pan or divide them between two smaller pans. Drizzle with 1 tablespoon olive oil, sprinkle with ½ tablespoon Cajun seasoning, and toss thoroughly to coat evenly.
- Prepare chicken: In a bowl, toss the bite-sized chicken pieces with the remaining tablespoon of olive oil and ½ tablespoon Cajun seasoning until well coated. Arrange the chicken in a single layer on the third sheet pan.
- Bake chicken and vegetables: Place all sheet pans in the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. Remove the chicken and broccoli from the oven once done.
- Finish roasting sweet potatoes: Return the sheet pan with the sweet potatoes to the oven and bake for another 5–10 minutes, or until the sweet potatoes are fork-tender and slightly caramelized.
- Prepare chipotle sauce: While the food is baking, whisk together mayonnaise or Greek yogurt, chipotle chili powder, garlic powder, lemon juice, honey, salt, and black pepper in a small bowl until smooth and creamy. Adjust seasoning to taste.
- Assemble bowls: To serve, spoon cooked white rice into bowls. Top with roasted chicken, sweet potatoes, broccoli, and slices of avocado. Garnish with fresh chopped green onions if desired, and drizzle with the chipotle sauce for added flavor. Enjoy your nutritious and flavorful meal!
Notes
- You can substitute Greek yogurt for mayonnaise in the chipotle sauce to reduce fat and add protein.
- Adjust the amount of Cajun seasoning and chipotle powder based on your preferred spice level.
- Use fresh sweet potatoes for the best flavor and texture.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Optional garnishes like green onions add a fresh, bright flavor to the bowl.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 75 mg
