Ingredients
Scale
- 2 cups cooked brown rice
- 1 lb boneless, skinless chicken breasts
- 2 large sweet potatoes, cubed
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup chopped spinach
- 1/2 cup chopped fresh cilantro
- 2 tbsp lemon juice
- Optional: avocado slices, chili flakes
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, paprika, salt, and pepper. Roast for 25-30 minutes until crispy.
- While potatoes roast, season chicken breasts with salt and pepper. Grill or cook in a skillet until fully cooked, then shred.
- Divide cooked rice into bowls. Top with shredded chicken, roasted sweet potatoes, chopped spinach, and herbs.
- Drizzle with lemon juice, remaining olive oil, and optional toppings like avocado or chili flakes. Serve immediately.
Notes
- You can substitute chicken with tofu or shrimp for variety.
- Make ahead: Roast sweet potatoes and cook chicken in advance for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, grill, assemble
- Cuisine: Healthy, American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 9 g
- Protein: 30 g
- Cholesterol: 75 mg