By Rui Reis
Preheat oven to 425°F (220°C). Peel and cube the sweet potatoes into 1-inch chunks. Toss them with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes or until they are tender and slightly caramelized.
Cook the brown rice according to package instructions. This typically involves rinsing 1 cup of rice, adding it to 2 cups of water, bringing to a boil, then simmering covered for about 30-35 minutes until the rice is tender.
While the sweet potatoes roast and the rice cooks, season the chicken breasts with salt and pepper. Heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes on each side, or until fully cooked through and internal temperature reaches 165°F (75°C).
For the dressing, combine 1/4 cup tahini, juice of one lemon, 2 tablespoons olive oil, and a pinch of salt and pepper in a small bowl. Whisk together until smooth. Add water a tablespoon at a time if needed to reach desired consistency.
Halve the cherry tomatoes and add them to a large mixing bowl along with the mixed greens. Toss with half of the tahini dressing.
Slice the grilled chicken into strips. Divide the cooked brown rice and roasted sweet potatoes evenly among serving bowls. Top with the mixed greens and cherry tomato salad, grilled chicken slices, and drizzle the remaining tahini dressing over each bowl.
Serve the grain bowls immediately, garnished with additional lemon wedges if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Rui Reis
This Main Course Healthy Dinner recipe is ready in 45 minutes and features Chicken breast, Brown rice, Sweet potato and other delicious ingredients. Contains 550 calories total.
Preheat oven to 425°F (220°C). Peel and cube the sweet potatoes into 1-inch chunks. Toss them with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes or until they are tender and slightly caramelized.
Cook the brown rice according to package instructions. This typically involves rinsing 1 cup of rice, adding it to 2 cups of water, bringing to a boil, then simmering covered for about 30-35 minutes until the rice is tender.
While the sweet potatoes roast and the rice cooks, season the chicken breasts with salt and pepper. Heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes on each side, or until fully cooked through and internal temperature reaches 165°F (75°C).
For the dressing, combine 1/4 cup tahini, juice of one lemon, 2 tablespoons olive oil, and a pinch of salt and pepper in a small bowl. Whisk together until smooth. Add water a tablespoon at a time if needed to reach desired consistency.
Halve the cherry tomatoes and add them to a large mixing bowl along with the mixed greens. Toss with half of the tahini dressing.
Slice the grilled chicken into strips. Divide the cooked brown rice and roasted sweet potatoes evenly among serving bowls. Top with the mixed greens and cherry tomato salad, grilled chicken slices, and drizzle the remaining tahini dressing over each bowl.
Serve the grain bowls immediately, garnished with additional lemon wedges if desired.
Calories per Serving: 550
Your Rating:
