Ingredients
Scale
- 2 boneless chicken breasts
- 2 medium sweet potatoes, cubed
- 1 cup jasmine rice
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Cook rice according to package 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 25-30 minutes until tender.
- While sweet potatoes roast, season chicken breasts with salt, pepper, and a pinch of paprika. Grill or pan-fry over medium-high heat for 6-7 minutes per side until cooked through. Slice into strips.
- Assemble bowls: divide rice, top with chicken slices, roasted sweet potatoes, and garnish with fresh herbs.
Notes
- For added flavor, drizzle with a squeeze of lemon or a splash of soy sauce.
- You can substitute sweet potatoes with regular potatoes or other root vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Grilling, Roasting, Boiling
- Cuisine: Healthy, American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg