By Rui Reis
Preheat the oven to 400°F (200°C).
Rinse and cook the brown rice according to the package instructions until tender, approximately 25-30 minutes. Once cooked, fluff with a fork and set aside.
Peel and dice the sweet potatoes into 1/2-inch cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a grill pan or large skillet over medium-high heat.
Season the chicken breasts with salt and pepper, then add them to the hot pan. Cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken from heat and let it rest for a few minutes before slicing.
In a small bowl, whisk together the tahini, juice of half a lemon, and 1 tablespoon of olive oil. Add a little water, if needed, to reach the desired consistency. Season with salt and pepper to taste.
Halve the cherry tomatoes, and arrange them in a large bowl with the mixed greens.
Assemble the bowls: Start with a base of brown rice, then top with the roasted sweet potatoes, sliced grilled chicken, cherry tomatoes, and mixed greens. Drizzle the tahini dressing over the top.
Serve immediately while the ingredients are warm.
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By Rui Reis
This Main Course Healthy Grain Bowl Grilled Dishes recipe is ready in 45 minutes and features Chicken breast, Brown rice, Sweet potato and other delicious ingredients. Contains 520 calories total.
Preheat the oven to 400°F (200°C).
Rinse and cook the brown rice according to the package instructions until tender, approximately 25-30 minutes. Once cooked, fluff with a fork and set aside.
Peel and dice the sweet potatoes into 1/2-inch cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a grill pan or large skillet over medium-high heat.
Season the chicken breasts with salt and pepper, then add them to the hot pan. Cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken from heat and let it rest for a few minutes before slicing.
In a small bowl, whisk together the tahini, juice of half a lemon, and 1 tablespoon of olive oil. Add a little water, if needed, to reach the desired consistency. Season with salt and pepper to taste.
Halve the cherry tomatoes, and arrange them in a large bowl with the mixed greens.
Assemble the bowls: Start with a base of brown rice, then top with the roasted sweet potatoes, sliced grilled chicken, cherry tomatoes, and mixed greens. Drizzle the tahini dressing over the top.
Serve immediately while the ingredients are warm.
Calories per Serving: 520
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