Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, cubed
- 1 cup cooked jasmine rice
- 2 cups fresh spinach
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Fresh herbs for garnish (cilantro or parsley)
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Roast for 25 minutes until tender.
- While roasting, season chicken breasts with salt, pepper, and a pinch of paprika. Grill or pan-fry until cooked through, about 6-7 minutes per side. Slice into strips.
- Cook rice according to package instructions. Fluff with a fork.
- In a bowl, assemble by layering rice, spinach, roasted sweet potatoes, sliced chicken, and bell peppers.
- Garnish with fresh herbs and drizzle with olive oil or your favorite sauce. Serve immediately.
Notes
- For extra flavor, marinate chicken in lemon juice and herbs before cooking.
- Feel free to add other vegetables like avocado or cucumber for variety.
- This dish can be refrigerated for up to 2 days for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Grilling, Roasting
- Cuisine: Healthy, American
- Diet: Gluten-Free, Low-Carb, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 grams
- Sodium: 500 mg
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 65 grams
- Fiber: 7 grams
- Protein: 30 grams
- Cholesterol: 75 mg