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Roasted Chicken and Sweet Potato Bowls

Roasted chicken and sweet potato bowls pair tender chicken thighs and browned sweet potatoes with fluffy rice. A tangy Greek yogurt sauce ties each bowl together for a hearty weeknight dinner.
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Prep Time 15 minutes
Cook Time 52 minutes
Resting 10 minutes
Total Time 1 hour 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups long-grain white rice rinsed
  • 2.25 cups water
For the chicken and sweet potatoes
  • 1.5 lb boneless skinless chicken thighs
  • 1.5 lb sweet potatoes cut into 3/4-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
For the yogurt sauce
  • 0.5 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 cloves garlic small, finely grated
  • 1 tbsp water

Equipment

  • 1 2-quart saucepan
  • 1 18x13-inch rimmed baking sheet

Method
 

Cook the rice
  1. Combine the rice and water in a 2-quart saucepan and bring to a boil over medium-high heat.
  2. Cover the saucepan and reduce the heat to low.
  3. Simmer for 15 minutes.
  4. Remove from the heat and let stand covered for 10 minutes.
  5. Fluff the rice with a fork.
Roast the chicken and sweet potatoes
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and the black pepper, then spread them in a single layer.
  4. Roast the sweet potatoes for 12 minutes.
  5. Toss the chicken thighs with the remaining 1 tablespoon olive oil, the remaining 1/2 teaspoon kosher salt, paprika, and garlic powder.
  6. Place the chicken on the baking sheet beside the sweet potatoes and roast for 20 to 25 minutes, until the chicken reaches 165°F in the thickest part and the sweet potatoes are tender and browned.
Make the yogurt sauce
  1. Whisk the Greek yogurt, lemon juice, garlic, and water in a small bowl until smooth.
Assemble the bowls
  1. Divide the rice, chicken, and sweet potatoes among four bowls and drizzle with the yogurt sauce.

Notes

For even browning, cut the sweet potatoes into evenly sized cubes. Refrigerate the components and sauce separately for up to 4 days; the chicken, rice, and sweet potatoes can be frozen, but the yogurt sauce is best made fresh. For a dairy-free option, use plain unsweetened dairy-free yogurt.