I keep coming back to this recipe because it checks all the boxes — it’s nutritious, easy to throw together, and great for leftovers. The Cajun seasoning gives the chicken and vegetables just the right kick, while the creamy chipotle drizzle brings everything together. Whether I need something quick after a long day or want to prep a few lunches ahead, this bowl is a go-to that keeps me full and happy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound boneless skinless chicken breasts, cut into bite-sized pieces 2 tablespoons olive oil, divided 1 tablespoon Cajun seasoning, divided 3 sweet potatoes, peeled and diced 3 cups broccoli florets Cooked white rice, for serving Sliced avocado, for serving Fresh chopped green onions, optional for garnish
For the 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
Directions
1. Prep and season: I preheat the oven to 425°F and line three sheet pans (or two large ones) with parchment paper. Then I spread out the diced sweet potatoes and broccoli on one large pan or divide them between two. I drizzle with 1 tablespoon of olive oil, sprinkle on half the Cajun seasoning, and toss to coat everything evenly.
2. Season the chicken: In a bowl, I toss the chicken pieces with the remaining tablespoon of olive oil and the rest of the Cajun seasoning. Then I lay them out in a single layer on a separate sheet pan.
3. Roast: I roast the chicken and veggies for 15 to 20 minutes, or until the chicken is cooked through and reaches 165°F. I remove the chicken and broccoli, then return the sweet potatoes to the oven for another 5 to 10 minutes until fork-tender and lightly browned.
4. Make the chipotle sauce: While everything is roasting, I whisk together the mayo (or Greek yogurt), chipotle powder, garlic powder, lemon juice, honey, salt, and pepper in a small bowl until smooth and creamy.
5. Assemble the bowls: I build each bowl with a scoop of rice, a generous serving of chicken, sweet potatoes, and broccoli. Then I top with sliced avocado, green onions, and a drizzle of the chipotle sauce.
I like to swap the white rice for brown rice, quinoa, or cauliflower rice for different textures or dietary needs.
For more heat, I add hot sauce to the chipotle drizzle or sprinkle crushed red pepper flakes over the chicken.
I’ve added roasted bell peppers or corn for extra color and sweetness.
Instead of chicken breast, I sometimes use boneless chicken thighs for juicier bites.
To keep it dairy-free, I make the sauce with a vegan mayo or skip it altogether and use a spicy vinaigrette.
Storage/Reheating
Once cooled, I store the chicken, vegetables, and rice in separate airtight containers in the fridge for up to 4 days. The chipotle sauce also keeps well for several days. To reheat, I warm the chicken, rice, and veggies in the microwave or in a skillet over medium heat until hot. I usually add the avocado and sauce fresh just before serving to keep the texture and flavor right.
FAQs
Can I make this recipe vegetarian?
Yes! I just skip the chicken and load up on more roasted veggies or add chickpeas or tofu for protein. The chipotle sauce still brings plenty of flavor.
What type of rice works best for this bowl?
I usually use jasmine or basmati rice because they’re fluffy and light, but brown rice or even wild rice work great too if I want something more filling or fiber-rich.
Can I use frozen broccoli?
I can, but I like to thaw and pat it dry first to avoid too much moisture during roasting. It won’t get as crisp as fresh, but it still tastes great.
How spicy is the chipotle sauce?
It has a smoky heat, but it’s not overwhelming. I adjust the chipotle chili powder to my taste — sometimes I use less if I want it milder, or more if I want a kick.
Can I grill the chicken instead of roasting?
Definitely. I sometimes grill the chicken for that extra charred flavor, especially during the warmer months. I just make sure it’s fully cooked before slicing and adding it to the bowl.
Conclusion
This chicken and sweet potato rice bowl has everything I need in a balanced meal — protein, veggies, carbs, and bold flavor. It’s one of those meals I never get tired of because it’s easy to switch up and always hits the spot. Whether I’m meal prepping for the week or feeding a hungry group, this bowl gets the job done with zero fuss and lots of flavor.
This colorful, protein-packed rice bowl features Cajun roasted chicken, tender sweet potatoes, crisp broccoli, and a smoky chipotle drizzle — perfect for meal prep or quick weeknight dinners.
Ingredients
Main Bowl:
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil, divided
1 tablespoon Cajun seasoning, divided
3 sweet potatoes, peeled and diced
3 cups broccoli florets
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 Oven:
Preheat the oven to 425°F and line 3 sheet pans (or 2 large pans) with parchment paper.
Prepare Vegetables:
Spread diced sweet potatoes and broccoli florets on a pan. Drizzle with 1 tablespoon olive oil and ½ tablespoon Cajun seasoning. Toss to coat.
Prepare Chicken:
In a bowl, toss chicken pieces with the remaining olive oil and Cajun seasoning. Spread in a single layer on the third sheet pan.
Bake:
Roast chicken and vegetables for 15–20 minutes or until chicken reaches 165°F. Remove chicken and broccoli. Roast sweet potatoes an additional 5–10 minutes until tender.
Make Chipotle Sauce:
In a small bowl, whisk together all chipotle sauce ingredients until smooth.
Assemble Bowls:
Divide rice into bowls. Top with roasted chicken, sweet potatoes, and broccoli. Add sliced avocado, garnish with green onions, and drizzle with chipotle sauce.
Notes
Customize with other veggies like bell peppers, spinach, or corn.
For a lighter version, use Greek yogurt instead of mayo in the chipotle sauce.
Great for meal prep — store components separately and assemble when ready to eat.
