By Linga Parvathiii
Preheat your oven to 425°F (220°C). Peel and cube the sweet potato into 1-inch pieces. Place on a baking sheet, then drizzle with half of the olive oil (1/2 tbsp), and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until tender and golden brown, turning halfway through cooking.
While the sweet potatoes are roasting, heat a grill pan over medium-high heat. Brush the chicken breast with the remaining olive oil and season with salt and pepper.
Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
In a small bowl, mix the salsa with a squeeze of lime juice and half of the chopped cilantro.
To assemble the bowl, place the cooked brown rice at the base, then add the roasted sweet potato, grilled chicken slices, and black beans.
Top with the salsa mixture and garnish with the remaining chopped cilantro. Serve with a lime wedge on the side.
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By Linga Parvathiii
This Main Course Healthy Chicken Gluten-Free recipe is ready in 45 minutes and features Chicken breast, Sweet potato, Black beans (canned, rinsed) and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 425°F (220°C). Peel and cube the sweet potato into 1-inch pieces. Place on a baking sheet, then drizzle with half of the olive oil (1/2 tbsp), and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until tender and golden brown, turning halfway through cooking.
While the sweet potatoes are roasting, heat a grill pan over medium-high heat. Brush the chicken breast with the remaining olive oil and season with salt and pepper.
Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
In a small bowl, mix the salsa with a squeeze of lime juice and half of the chopped cilantro.
To assemble the bowl, place the cooked brown rice at the base, then add the roasted sweet potato, grilled chicken slices, and black beans.
Top with the salsa mixture and garnish with the remaining chopped cilantro. Serve with a lime wedge on the side.
Calories per Serving: 500
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