Ingredients
Scale
- 1 cup cooked brown rice
- 2 boneless, skinless chicken breasts, sliced
- 2 medium sweet potatoes, cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup mixed greens
- Fresh herbs for garnish
- Optional: a squeeze of lemon or drizzle of tahini
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Roast for 25-30 minutes until tender.
- While sweet potatoes roast, season chicken slices with salt and pepper. In a skillet, cook over medium heat until cooked through, about 7-8 minutes.
- Reheat cooked rice if necessary. Arrange rice in bowls, top with roasted sweet potatoes and cooked chicken.
- Add greens and garnish with herbs. Serve with lemon or tahini if desired.
Notes
- You can substitute quinoa or cauliflower rice for a low-carb option.
- Prepare ingredients in advance for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, sautéing, assembling
- Cuisine: Healthy, American, Weeknight Dinner
- Diet: High Protein, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 75mg