Ingredients
Scale
- 1 cup jasmine rice
- 2 boneless, skinless chicken breasts
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup mixed vegetables (bell peppers, spinach)
- Fresh herbs for garnish
Instructions
- Cook rice according to package instructions.
- Peel and dice sweet potatoes, toss with 1 tablespoon olive oil, paprika, salt, and pepper, then roast at 400°F (200°C) for 25 minutes.
- Season chicken breasts with garlic powder, salt, and pepper. Grill or pan-fry until cooked through, then slice.
- Sauté mixed vegetables in remaining olive oil until tender.
- Assemble bowls: start with rice, then add roasted sweet potatoes, chicken slices, and sautéed vegetables. Garnish with fresh herbs.
Notes
- Feel free to swap out vegetables based on preference.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Grilling, Roasting, Sautéing
- Cuisine: Healthy
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
