By Rui Reis
Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes. Toss them in 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender.
While the sweet potatoes are roasting, rinse and drain the brown rice. Cook according to package instructions or simmer in 2 cups of water for about 30 minutes until tender. Fluff with a fork once done.
In a bowl, marinate the chicken breasts with 1 tablespoon of olive oil, salt, pepper, and the juice of half a lemon. Let it sit for 10 minutes.
Heat a grill pan over medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked. Let them rest for 5 minutes before slicing.
In a small bowl, mix the tahini with the juice of the remaining half lemon, 1 tablespoon of olive oil, a pinch of salt, and 2 tablespoons of water. Stir until smooth and creamy.
Halve the cherry tomatoes. In a large bowl, combine the mixed greens, cherry tomatoes, and roasted sweet potatoes.
Serve by placing cooked brown rice at the bottom of each bowl. Top with sliced grilled chicken, the mixed greens mixture, and drizzle with the tahini dressing.
How did this recipe turn out? Let others know!
to rate this recipe
By Rui Reis
This Dinner Healthy Chicken recipe is ready in 45 minutes and features Chicken breast, Brown rice, Sweet potato and other delicious ingredients. Contains 540 calories total.
Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes. Toss them in 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender.
While the sweet potatoes are roasting, rinse and drain the brown rice. Cook according to package instructions or simmer in 2 cups of water for about 30 minutes until tender. Fluff with a fork once done.
In a bowl, marinate the chicken breasts with 1 tablespoon of olive oil, salt, pepper, and the juice of half a lemon. Let it sit for 10 minutes.
Heat a grill pan over medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked. Let them rest for 5 minutes before slicing.
In a small bowl, mix the tahini with the juice of the remaining half lemon, 1 tablespoon of olive oil, a pinch of salt, and 2 tablespoons of water. Stir until smooth and creamy.
Halve the cherry tomatoes. In a large bowl, combine the mixed greens, cherry tomatoes, and roasted sweet potatoes.
Serve by placing cooked brown rice at the bottom of each bowl. Top with sliced grilled chicken, the mixed greens mixture, and drizzle with the tahini dressing.
Calories per Serving: 540
Your Rating:
