Description
A balanced meal featuring tender chicken, hearty sweet potatoes, and fluffy rice, perfect for any weeknight or weekend gathering.
Ingredients
Scale
- 2 cups cooked brown rice or quinoa
- 2 boneless, skinless chicken breasts (about 1 pound)
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- ½ cup cherry tomatoes, halved
- Fresh parsley for garnish
Instructions
- Begin by cooking your rice or quinoa according to package instructions.
- Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Spread the sweet potatoes evenly on a parchment-lined baking sheet and roast in the oven for 25-30 minutes.
- Season the chicken breasts with salt and pepper.
- Heat a skillet over medium-high heat with a little olive oil. Cook the chicken for about 6-7 minutes on each side until golden brown.
- Remove the chicken from the skillet and let it rest before slicing.
- Add spinach or kale and cherry tomatoes to the skillet and sauté for 2-3 minutes.
- Assemble the bowl by placing rice, roasted sweet potatoes, sliced chicken, and sautéed greens and tomatoes into a dish. Garnish with fresh parsley.
Notes
This dish can be prepared in advance for meal prepping. Consider using various rice types or plant-based alternatives for adaptability.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg