Ingredients
Scale
- 2 cups cooked white rice
- 1 lb boneless chicken breasts, sliced
- 2 medium sweet potatoes, cubed
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: avocado slices, lime wedges, green onions
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Season sliced chicken with salt, pepper, and additional spices if desired. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken until browned and cooked through, about 6-8 minutes.
- Divide cooked rice into bowls. Top with roasted sweet potatoes and cooked chicken slices.
- Garnish with chopped cilantro, green onions, and optional avocado and lime slices. Serve immediately.
Notes
- For extra flavor, add a squeeze of lime or drizzle of your favorite sauce.
- You can substitute quinoa or brown rice for white rice.
- Adjust spice levels to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, Sauté
- Cuisine: Healthy, American
- Diet: Gluten-Free, Low-Carb, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 75mg