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–+ servings
image of realistic top down mise en place shot boneless skinless chicken breasts sweet potatoes peeled and cubed cooked jasmine or brown rice broccoli florets kale or other leafy greens olive oil smoked paprika salt and black pepper fresh parsley arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Healthy Chicken and Sweet Potato Rice Bowl

A comforting, high-protein bowl featuring tender chicken, sweet potatoes, and veggies slow-cooked to perfection. Easy to prep ahead and packed with nutrients for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 lb 1 lb cubed
  • 2 medium 2 peeled and diced into 1/2-inch cubes
  • 1 small head 1 chopped into florets (optional)
  • 2 tbsp 2 tbsp
  • 1 tsp 1 tsp
  • 1/2 tsp 1/2 tsp
For the Balsamic Glaze
  • 2 tbsp 2 tbsp
  • 1 tbsp 1 tbsp or honey
  • 1 tsp 1 tsp
  • Pinch Pinch
For Serving
  • 3 cups 3 cups cooked (brown rice recommended)
  • 2 cups 2 cups chopped

Equipment

  • Slow Cooker
  • large mixing bowl,

Method
 

Prepare the Ingredients
  1. Cube the chicken into 1-inch pieces. Dice the sweet potatoes into 1/2-inch cubes. If using broccoli, chop into florets.
  2. In a large bowl, toss the chicken, sweet potatoes, and broccoli (if using) with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Cook in the Slow Cooker
  1. Transfer the seasoned mixture to the slow cooker. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through (internal temperature 165°F) and sweet potatoes are tender.
  2. Prepare the balsamic glaze while the chicken cooks: Whisk together balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt in a small bowl.
  3. Cook the rice according to package instructions if not using pre-cooked.
Assemble the Bowls
  1. Divide the cooked rice among 4 bowls. Top with chopped kale. Spoon the chicken and sweet potato mixture over the greens.
  2. Drizzle generously with the balsamic glaze and serve immediately.

Nutrition

Calories: 485kcalCarbohydrates: 65gProtein: 35gFat: 12g

Notes

Store components separately. Chicken and veggies last up to 4 days in the fridge. Reheat gently to avoid sogginess. Chicken reheat on low; sweet potatoes may soften more.
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