Name: Garlic Chicken & Roasted Sweet Potato Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 medium sweet potatoes (peeled and cubed); 3 tablespoons olive oil (divided); 4 cloves garlic (minced, divided); 1 teaspoon paprika (divided); 1¼ pounds chicken breast (diced); 1 teaspoon Italian seasoning; 2 cups cooked brown rice; 2 cups fresh spinach; Salt and black pepper (to taste)

Jump to Recipe Print Recipe

These bowls layer brown rice with garlicky chicken, roasted sweet potatoes and wilted spinach. They’re simple, filling and easy to pack for lunch.

Sweet potatoes, rice and a little over a pound of chicken make four bowls. The recipe is part of our week of dinners from 10 ingredients, so everything in it gets used elsewhere.

The sweet potatoes roast while you cook the chicken, and dinner is ready in 40 minutes.

Ingredients and Swaps

Chicken: Breast, diced. Thighs or ground turkey also work.
Sweet potatoes: Cubed and roasted. Butternut squash is a good substitute.
Brown rice: Cooked ahead to save time. White rice or quinoa work.
Spinach: Wilted in the pan at the end. Kale works with an extra minute or two.
Garlic and paprika: Season both the potatoes and the chicken.

Tips for Good Bowls

Cut the sweet potatoes evenly. Cubes about ¾ inch roast in 25–30 minutes.
Give them space. A single layer on the pan lets them brown.
Don’t crowd the chicken. Let it sear before stirring.
Cook the rice ahead. A batch at the start of the week makes this a 30-minute meal.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $7.03 from Walmart, $6.26 from ALDI · Per Serving – $1.56 to $1.76

Healthy bowl of brown rice, garlic chicken, roasted sweet potatoes, and spinach

Pin It

Garlic Chicken & Roasted Sweet Potato Bowls

Pan-seared garlic chicken and paprika-roasted sweet potatoes served over brown rice with fresh spinach. A balanced, meal-prep-friendly bowl.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

2 medium sweet potatoes peeled and cubed
3 tablespoons olive oil divided
4 cloves garlic minced, divided
1 teaspoon paprika divided
1¼ pounds chicken breast diced
1 teaspoon Italian seasoning
2 cups cooked brown rice
2 cups fresh spinach
Salt and black pepper to taste

Method

Preheat the oven to 400°F. Toss the sweet potatoes with 2 tablespoons oil, half the garlic, ½ teaspoon paprika, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes, flipping halfway, until tender and golden.
Season the chicken with Italian seasoning, the remaining paprika, salt, and pepper.
Heat the remaining oil in a skillet over medium-high heat. Cook the chicken 6–7 minutes, stirring occasionally, until golden and cooked through. Add the remaining garlic for the last minute.
Divide the brown rice among bowls. Top with spinach, roasted sweet potatoes, and garlic chicken.
Serve warm.

Notes

Cook the brown rice at the start of the week to save time.
Add a pinch of chili flakes for heat.
Swap chicken for ground turkey if that’s what you have.
Drizzle with a little extra olive oil before serving.

Sauces That Go with It

These bowls are good with a drizzle of Lemon Herb Yogurt Sauce or Easy Sesame Ginger Sauce. A squeeze of lemon or a spoonful of salsa works too.

Storage and Meal Prep

Refrigerate in airtight containers for up to 4 days.
For meal prep, portion the rice, chicken and sweet potatoes together and reheat. Add fresh spinach when you warm it.
Reheat in the microwave or a skillet with a splash of water.