Chicken Sweet Potato Recipe
This Chicken Sweet Potato Recipe is loaded with flavor featuring wild rice, sweet potatoes, chicken, apples, almonds, and a delicious balsamic drizzle.
Equipment
- Rimmed sheet pan
Ingredients
Roasted Sweet Potatoes
- 2 pounds sweet potatoes peel & cut into thin half-moon slices (¼th inch thick) (6 cups)
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt
- pepper
Bowl Additions
- 1 6-ounce box Long Grain and Wild Rice Mix
- 3 cups cooked chicken chopped, see note 1
- 2 large Honeycrisp apples diced
- 4 cups finely chopped kale
- ⅔ cup goat cheese or use feta
- ⅔ cup dry roasted and lightly salted almonds coarsely chopped
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- ¼ cup olive oil
Instructions
Step by Step Instructions
- Cook rice and chicken: Prepare wild rice according to package directions. If cooking chicken, prepare that now.
- Roast sweet potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil, chili powder, paprika, cumin, garlic powder, and about ¾ teaspoon salt and ¼ teaspoon pepper. Spread in a single layer on a rimmed sheet pan. Bake for 27–35 minutes, flipping every 10–15 minutes, until tender and lightly charred.
- Make dressing: In a wide-mouth jar, combine all dressing ingredients. Shake well to combine and emulsify. (If honey sticks to the bottom, whisk it in.) Taste and adjust seasoning; I typically add ¼ teaspoon salt & ⅛ teaspoon pepper.
- Prep kale: Finely shred kale, then place in a colander. Rinse under cool water while scrunching/massaging for 1–2 minutes. Thoroughly dry in a salad spinner or with paper towels.
- Assemble bowls: Divide rice and chicken evenly among 4 bowls. Top with roasted sweet potatoes, kale, apples, goat cheese, and almonds. Drizzle dressing over each bowl and serve immediately. For meal prep, store components separately and assemble just before eating.
Notes
A hot rotisserie chicken is the easiest shortcut. Grilled or baked chicken also works beautifully with the balsamic dressing. Store all components separately in airtight containers. Sweet potatoes, rice, and chicken keep well for 3–4 days in the fridge. Kale, apples, cheese, and almonds should be stored separately. Dressing keeps for up to 1 week in the fridge. Assemble bowls just before serving for the best texture.
Nutrition
Serving: 1servingCalories: 683kcalCarbohydrates: 74gProtein: 35gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 69mgSodium: 244mgPotassium: 1209mgFiber: 11gSugar: 18gVitamin A: 26163IUVitamin C: 60mgCalcium: 216mgIron: 3mg
Tried this recipe?Let us know how it was!