Ingredients
Scale
- 2 chicken breasts, skinless and boneless
- 2 medium sweet potatoes, cubed
- 1 cup jasmine rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes until tender.
- Cook rice according to package instructions. Set aside.
- Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear until fully cooked and juices run clear. Slice into strips.
- Assemble bowls by dividing rice, roasted sweet potatoes, and freshly cooked chicken. Top with cherry tomatoes, cucumber slices, and herbs.
- Garnish with chopped cilantro or parsley and serve immediately.
Notes
- You can substitute chicken with tofu or shrimp for variation.
- For added flavor, drizzle with a lemon vinaigrette or tahini sauce before serving.
- Make ahead: Roast sweet potatoes and cook chicken in advance for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, Grill, Cook rice, Assemble
- Cuisine: Healthy, American
- Diet: Gluten-Free, Low-Carb, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg