Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb chicken breast, sliced
- 2 medium sweet potatoes, diced
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup spinach leaves
- 1/2 cup cherry tomatoes, halved
- Fresh herbs for garnish
- Optional: garlic sauce or sesame seeds
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, paprika, salt, and pepper. Roast for 25-30 minutes.
- Season chicken slices with salt and pepper. Cook in a skillet over 4 tbsp olive oil until golden and cooked through, about 7-8 minutes.
- Warm the cooked rice. Assemble the bowl with rice at the base, topped with sliced chicken, roasted sweet potatoes, cherry tomatoes, and spinach.
- Drizzle with garlic sauce or sprinkle with sesame seeds. Garnish with fresh herbs and serve immediately.
Notes
- You can substitute the chicken with tofu or shrimp for variation.
- For extra flavor, marinate chicken with soy sauce and garlic before cooking.
- Roasted sweet potatoes can be prepared ahead and stored.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, sauté
- Cuisine: Healthy, American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 85mg