Ingredients
Scale
- 1 cup long-grain rice
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, diced
- 1 tablespoon olive oil
- 1 cup spinach leaves
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Cook rice according to package instructions and set aside.
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until crispy.
- Season chicken breasts with salt and pepper. Grill or pan-fry until cooked through, then slice.
- In a skillet, sauté garlic and bell peppers until tender. Add spinach and cook until wilted.
- Assemble bowls with rice, roasted sweet potatoes, sliced chicken, and sautéed vegetables. Garnish with fresh herbs and serve.
Notes
- For extra flavor, marinate chicken with your favorite herbs before cooking.
- Roasting sweet potatoes enhances their natural sweetness and crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Grilling, Roasting, Sautéing
- Cuisine: Healthy American
- Diet: Gluten-Free, High-Protein, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg