Healthy Chicken Bowl with Fresh Ingredients
A fresh and satisfying chicken bowl with seasoned chicken, rice, roasted sweet potatoes, crisp vegetables, avocado, and a creamy yogurt sauce. A great option for meal prep, healthy lunches, or easy weeknight dinners.
Equipment
- Large Skillet
- Medium Pot
- Baking Sheet
- Mixing Bowl
- Cutting board
- Knife
- Spoon
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Bowl
- 2 cups cooked brown rice or jasmine rice
- 1 cup roasted sweet potatoes cubed
- 1 cup cucumber slices
- 1 cup shredded lettuce or baby spinach
- 1/2 cup shredded carrots
- 1/2 cup corn kernels
- 1 avocado sliced
For the Creamy Yogurt Sauce
- 3 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 garlic clove minced
- salt and pepper to taste
Instructions
- Cook the rice according to package instructions until fluffy. Set aside and keep warm.
- Preheat the oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet, drizzle lightly with olive oil, and roast for 18–22 minutes until tender and lightly caramelized at the edges.
- Pat the chicken breasts dry with paper towels. Rub with olive oil, then season evenly with garlic powder, paprika, salt, and black pepper.
- Heat a large skillet over medium heat. Cook the chicken for 5–6 minutes per side, depending on thickness, until golden on the outside and cooked through to 165°F inside.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice into thin strips.
- In a small bowl, stir together the Greek yogurt, lemon juice, honey, Dijon mustard, minced garlic, and a little salt and pepper until smooth. Add a small splash of water if you want a thinner sauce.
- Build each bowl with rice as the base. Add the roasted sweet potatoes, cucumber slices, lettuce or spinach, shredded carrots, and corn in sections around the bowl.
- Top with sliced chicken and avocado. Spoon or drizzle the yogurt sauce over the bowl right before serving.
Notes
For meal prep, keep the sauce separate until serving so the vegetables stay fresh. Store the cooked chicken, rice, vegetables, and sauce in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice gently before assembling.