Go Back
Chicken and Potato Bowls

Savory Chicken and Potato Bowls for Cozy Weeknight Dinners

These Chicken and Potato Bowls are a comforting, flavorful dish perfect for busy weeknights, bringing together chicken, sweet potatoes, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pieces Grilled Chicken Breast Can substitute with turkey or tofu
  • 2 tablespoons Maple Syrup Honey or agave nectar can be used
  • 2 tablespoons Dijon Mustard Yellow mustard can be used as a substitute
For the Base
  • 1 cup Brown or Wild Rice Quinoa or cauliflower rice can be used
For the Vegetables
  • 2 cups Sweet Potatoes Can substitute with butternut squash or carrots
  • 2 cups Brussels Sprouts Green beans or broccoli can be used
  • 2 tablespoons Olive Oil Avocado oil is a great alternative
Optional Toppings
  • 1/2 cup Chopped Pecans Can substitute with walnuts or sunflower seeds
  • 1/2 cup Dried Cranberries Can substitute with raisins or fresh fruit
Optional Spices
  • 1 teaspoon Cinnamon Provides aromatic flavor
  • 1 teaspoon Rosemary Enhances the flavor of roasted vegetables

Equipment

  • Stovetop grill pan or skillet
  • oven
  • baking sheet

Method
 

Step‑by‑Step Instructions
  1. Start by preheating a stovetop grill pan or skillet over medium heat. Season the chicken breasts with salt and pepper, then brush them generously with the maple-Dijon glaze. Cook for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. Once done, remove the chicken and let it rest to retain its juices.
  2. While the chicken is resting, preheat your oven to 400°F (200°C). Cube the sweet potatoes and halve the Brussels sprouts, then toss them in a large bowl with olive oil, salt, and your chosen spices. Spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  3. While the vegetables are roasting, prepare your brown or wild rice according to package instructions.
  4. Once everything is cooked, assemble your bowls by starting with a layer of the fluffy cooked rice, topping with sliced rested chicken, roasted sweet potatoes, and Brussels sprouts.
  5. Drizzle any remaining maple-Dijon sauce over the top and sprinkle with chopped pecans or dried cranberries before serving.

Notes

Allow chicken to rest after cooking to enhance flavor. Check vegetables for doneness around the 20-minute mark to prevent them from becoming mushy. Experiment with spices to add flavor.