By Linga Parvathiii
Preheat the oven to 400°F (200°C). Wash and peel the sweet potato, then cut it into 1-inch cubes.
Toss the sweet potato cubes in a bowl with 1/2 tbsp olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and lightly browned, stirring halfway through cooking.
Meanwhile, heat a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and a little olive oil.
Grill the chicken breasts for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Remove the chicken from the pan and allow it to rest for 5 minutes before slicing.
In a medium saucepan, heat the brown rice until warm or cook according to package instructions if not pre-cooked.
Rinse the canned black beans and, if desired, heat them in a small saucepan or microwave.
To assemble the bowl, place the brown rice at the bottom, followed by the roasted sweet potatoes, sliced grilled chicken, and black beans.
Top with salsa, a squeeze of lime juice, and sprinkle chopped cilantro over the bowl. Serve immediately.
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By Linga Parvathiii
This Main Course Healthy Gluten-Free recipe is ready in 45 minutes and features Chicken breast, Sweet potato, Black beans and other delicious ingredients. Contains 460 calories total.
Preheat the oven to 400°F (200°C). Wash and peel the sweet potato, then cut it into 1-inch cubes.
Toss the sweet potato cubes in a bowl with 1/2 tbsp olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and lightly browned, stirring halfway through cooking.
Meanwhile, heat a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and a little olive oil.
Grill the chicken breasts for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Remove the chicken from the pan and allow it to rest for 5 minutes before slicing.
In a medium saucepan, heat the brown rice until warm or cook according to package instructions if not pre-cooked.
Rinse the canned black beans and, if desired, heat them in a small saucepan or microwave.
To assemble the bowl, place the brown rice at the bottom, followed by the roasted sweet potatoes, sliced grilled chicken, and black beans.
Top with salsa, a squeeze of lime juice, and sprinkle chopped cilantro over the bowl. Serve immediately.
Calories per Serving: 460
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