Ingredients
Scale
- 1 cup cooked brown rice
- 2 chicken breasts, grilled and sliced
- 1 large sweet potato, cubed and roasted
- 1 cup fresh spinach leaves
- 2 tablespoons sesame seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh herbs for garnish
Instructions
- Cook the brown rice according to package instructions and set aside.
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly crispy.
- Grill the chicken breasts until cooked through; slice into strips.
- In a bowl, combine cooked rice, sliced chicken, roasted sweet potatoes, and fresh spinach.
- Garnish with sesame seeds and herbs, drizzle with remaining olive oil or sauce if desired.
Notes
- You can substitute chicken with tofu or shrimp for variety.
- Use leftovers for meal prep or quick lunches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, grill, and assemble
- Cuisine: American
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg