Ingredients
Scale
- 2 large chicken breasts, grilled and sliced
- 1 cup cooked jasmine rice
- 1 large sweet potato, diced and roasted
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, paprika, salt, and pepper. Roast for 25 minutes until tender.
- Season chicken breasts with salt, pepper, and grill until cooked through. Slice into strips.
- Cook jasmine rice according to package instructions.
- In a bowl, layer rice, spinach, roasted sweet potatoes, and grilled chicken.
- Garnish with fresh cilantro and serve immediately.
Notes
- You can substitute sweet potatoes with butternut squash for variety.
- Use leftover grilled chicken for quicker assembly.
- For added flavor, drizzle with a lemon tahini sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, grill, and assemble
- Cuisine: Healthy, American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg