Preheat your oven to 400°F (200°C). Chop the sweet potatoes into bite-sized cubes and toss them with olive oil, paprika, garlic powder, salt, and pepper until well-coated. Spread the seasoned sweet potatoes on a baking sheet in a single layer, ensuring they have space to cook evenly. Roast for 20-25 minutes, or until they are tender and caramelized, turning halfway through for even browning.
While the sweet potatoes are roasting, chop the boneless skinless chicken breast into uniform cubes. In a medium skillet, heat a drizzle of olive oil over medium-high heat. Add the chicken cubes, seasoning them with garlic powder, onion powder, salt, and pepper. Sauté for about 5-7 minutes or until the chicken is browned and fully cooked, reaching an internal temperature of 165°F (75°C). Remove from heat and set aside.
In a small mixing bowl, combine the creamy elements for your sauce. Whisk together Greek yogurt, lime juice, sriracha, cumin, paprika, and optional cayenne pepper until smooth and creamy. Adjust the salt to your taste, ensuring a balanced flavor that enhances your Healthy Chicken & Sweet Potato Bowls. Set the sauce aside for now, allowing the flavors to meld while you prepare the remaining components.
Cook your choice of white or brown rice according to package instructions, fluffy and tender. Simultaneously, prepare your green vegetables—either steam or sauté them in a separate pan with a pinch of salt until just tender and vibrant in color.
To create your Healthy Chicken & Sweet Potato Bowls, start by dividing the cooked rice among serving bowls as the hearty base. Layer the roasted sweet potatoes and pan-seared chicken on top of the rice, followed by a generous portion of the green vegetables. Drizzle the creamy spiced sauce over the entire bowl, then finish with a sprinkle of fresh cilantro or parsley. Serve immediately.