By Linga Parvathiii
Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces.
Toss the sweet potato cubes in a mixing bowl with 1/2 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Spread them out on a baking sheet in a single layer.
Roast the sweet potatoes in the oven for about 20-25 minutes, or until tender and slightly caramelized, flipping halfway through cooking.
While the sweet potatoes are roasting, rub the chicken breast with the remaining olive oil, and sprinkle with remaining salt and pepper.
Heat a grill pan or skillet over medium-high heat. Add the chicken and grill for about 6-7 minutes per side, or until fully cooked and juices run clear. Internal temperature should reach 165°F (74°C).
In a small pot, combine the cooked brown rice, lime juice, black beans, and half of the chopped cilantro. Stir to combine and warm over low heat.
Once the chicken is cooked, let it rest for a few minutes before slicing into strips.
In a serving bowl, arrange the brown rice and black bean mixture as the base. Top with roasted sweet potato and sliced grilled chicken.
Garnish with salsa and the remaining cilantro. Serve immediately.
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By Linga Parvathiii
This Healthy Main Course Gluten-Free recipe is ready in 45 minutes and features Chicken breast, Sweet potato, Black beans and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces.
Toss the sweet potato cubes in a mixing bowl with 1/2 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Spread them out on a baking sheet in a single layer.
Roast the sweet potatoes in the oven for about 20-25 minutes, or until tender and slightly caramelized, flipping halfway through cooking.
While the sweet potatoes are roasting, rub the chicken breast with the remaining olive oil, and sprinkle with remaining salt and pepper.
Heat a grill pan or skillet over medium-high heat. Add the chicken and grill for about 6-7 minutes per side, or until fully cooked and juices run clear. Internal temperature should reach 165°F (74°C).
In a small pot, combine the cooked brown rice, lime juice, black beans, and half of the chopped cilantro. Stir to combine and warm over low heat.
Once the chicken is cooked, let it rest for a few minutes before slicing into strips.
In a serving bowl, arrange the brown rice and black bean mixture as the base. Top with roasted sweet potato and sliced grilled chicken.
Garnish with salsa and the remaining cilantro. Serve immediately.
Calories per Serving: 550
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