Ingredients
Scale
- 2 chicken breasts, sliced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup jasmine rice
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rice according to package instructions and set aside.
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, paprika, salt, and pepper. Roast for 25-30 minutes until golden and tender.
- Season chicken slices with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 6-8 minutes until browned and cooked through.
- In a bowl, combine cooked rice, spinach, cherry tomatoes, roasted sweet potatoes, and grilled chicken.
- Garnish with chopped parsley before serving.
Notes
- Adjust seasoning with your favorite herbs and spices.
- You can add avocado or feta cheese for extra flavor.
- Meal prep friendly for quick weekday lunches.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Bake, Sauté, Assemble
- Cuisine: Healthy
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 7 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg