Let Me Tell You About This Bowl (and My Distracted Cooking)

Alright, so here’s the thing: I first made this “Healthy Chicken & Sweet Potato Rice Bowl” on a rainy Thursday, blaming my empty pantry but really, I just didn’t wanna do the grocery run (who does?). My friend Kels called halfway through, so I was stirring and gossiping at the same time — which might explain why my first batch of rice came out, well, let’s just call it “rustic.” But you know what? This bowl has become my weeknight hero since then. Sometimes my husband calls it the “everything but the kitchen sink” bowl and, honestly, that’s about right.

Why I Keep Coming Back To This One

I make this when I need something that feels a bit like a hug, but I still want it to be healthy(ish). My younger one (the pickier eater) actually cheers for sweet potatoes now, which feels like magic. If you’ve ever had a kitchen fail with dry chicken, trust me — I’ve been there. This bowl, though? The sweet potato cosies up to the chicken, steals the show, and everything turns out juicy. Sometimes the rice sticks a little, but I just call those bits “crispy bonuses.” (My dog, Scout, lurks under the table for dropped ones, so it’s a win-win.)

Gather These Ingredients (and Substitutions If You Need ‘Em)

2 small boneless, skinless chicken breasts (sometimes I use thighs for extra juiciness)
1 large sweet potato, peeled and cut in cubes (my grandmother always left the skin on — up to you!)
1 cup uncooked brown rice (jasmine or basmati work too, or hey, microwave rice if you’re knackered)
1 tablespoon olive oil (or coconut oil; I’ve tried both, and either’s grand)
1 teaspoon smoked paprika (I ran out once and regular paprika was fine, honestly)
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt (ish, more if you’re team salty)
1/4 teaspoon black pepper
2 cups baby spinach (sometimes I swap for kale if that’s what’s in the fridge)
1/2 avocado, sliced (optional, but I love it)
2 tablespoons Greek yogurt (plain, or you can dollop on sour cream if you’ve got it)
Fresh lemon or lime wedge for serving — totally optional, but adds a nice zing!

Let’s Get Cooking! Step by Step (Sort Of…)

Start your rice: Rinse 1 cup of brown rice under cold water (unless you’re using microwave rice, then skip this). Cook it according to the packet — for me that means chucking it in a pot with 2 cups water, bringing to a boil, then barely simmering until it does its thing. If it boils over, just mop up, it’s not the end of the world.
While the rice is going, heat a biggish skillet over medium. Add 1 tablespoon of olive oil. Toss in your chicken (seasoned with the paprika, garlic powder, cumin, salt, and pepper). Let it brown a couple minutes each side. Don’t baby it too much — slightly charred edges are lovely.
Add the sweet potato cubes right in with the chicken. Stir, let them mingle, and cook for about 8-10 minutes. If anything sticks (happens to me all the time), just add a splash more oil or water and scrape it up.
When the chicken is cooked through (give it a poke, should be firm, or cube it to check — I usually chop it up a bit at this stage), dump in your spinach and cover with a lid. Let it wilt for 1-2 min. Don’t worry if there’s a mountain of spinach, it shrinks down like magic.
Once everything’s ready, grab some bowls. Spoon in the rice, pile on the chicken and veggies. Top with avocado slices and a dollop of Greek yogurt. Squeeze over lemon or lime if you have it — this is where I always sneak a taste and adjust salt if necessary. Or just eat it as is; nobody’s watching.

What I’ve Learned (AKA: My Most Useful Notes)

If you chop the sweet potato too chunky, it’ll take ages. Smaller cubes = faster dinner (and fewer complaints).
I tried using quinoa instead of rice once; it turned out a little too… earnest? Still edible, just not my jam.
Don’t freak out if your rice is sticky or even a bit crunchy in places; it adds character.

Mixing It Up — Variations I’ve Tried

Swap the chicken for drained chickpeas and add a sprinkle of feta for a veggie version. Works a charm.
Tried it with regular potatoes once — eh, didn’t love it. The sweetness is what ties it together.
I once chucked some corn in there, and my kids called it “confetti food,” so now that’s a thing!

Tools You’ll Need (Or The Ones I Think Are Handy…)

A deep skillet or frying pan (but if you don’t have one, just use a big saucepan — it’ll be fine)
Chopping board and good knife
Pot for your rice (unless you’re team microwave)
Serving bowls — or just eat out of the pan; I’ve done that. Less washing up.

Leftovers and Storage (As If You’ll Have Any!)

Okay, technically you could keep this in a sealed container in the fridge for a couple days. But honestly, in my house it never lasts more than a day. Somehow the bowl disappears before lunch gets packed. If you do manage leftovers, splash a bit of water over before microwaving — perks up the rice nicely.

How to Serve It — My Favourite Way

I love to pile everything up, then squeeze over some fresh lime and give it a swirl so the yogurt gets in every bite. My sister adds hot sauce on top; my kids keep it simple. Occasionally, there’s a sprinkle of pumpkin seeds if I remember. You do you.

Lessons Learned, AKA “Don’t Do What I Did”

Once I rushed the sweet potato and ended up with crunchy chunks. Not great. Patience, grasshopper.
Tried using only raw spinach on top instead of wilting it — felt like rabbit food. Wilting is key.
I used way too much lemon once, and it overpowered everything. Less is more.

Got Questions? Here’s What Folks Ask Me

Can I use precooked chicken? Yeah! Leftover roast works well, just add it after the sweet potatoes are soft so it doesn’t dry out. I’ve done this when in a pinch (or lazy.)
Can I meal-prep this? Absolutely, and I tend to think it tastes better the next day. Flavours get all friendly by morning.
Does the bowl freeze well? Hmm, technically yes, but the spinach goes a bit limp and the potatoes get a bit weird. I’d eat it within a couple days, honestly.
What if I don’t have Greek yogurt? Sour cream or even cottage cheese work. Or just skip it if dairy’s not your thing.
Is it okay to use the microwave for the sweet potato? Sure, just zap the cubes on a heatproof plate for a few minutes before adding to the pan. I’ve done this when running late more times than I’ll admit.

And a final little tangent: one night I added a spoonful of peanut butter on a dare; don’t do this. Just, trust me. But otherwise — this bowl’s your playground, and if you accidentally make a mess, that’s half the fun. Enjoy!

Healthy Chicken & Sweet Potato Rice Bowl Recipe Guide