Ingredients
Chicken
- 1 lb chicken breast, diced and seasoned with salt and pepper
Vegetables
- 2 cups sweet potatoes, diced
Base
- 2 cups cooked brown rice
Seasonings & Oil
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper, to taste
Tahini Drizzle
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
- Cook Chicken: While the sweet potatoes roast, heat a skillet over medium heat. Add the diced chicken breast seasoned with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 7-10 minutes.
- Prepare Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, and water until smooth and creamy. Adjust consistency with additional water if necessary.
- Assemble Bowls: Divide the cooked brown rice evenly among four bowls. Top each with cooked chicken and roasted sweet potatoes. Drizzle generously with tahini sauce before serving.
Notes
- For extra flavor, marinate the chicken in a mix of garlic and herbs before cooking.
- Sweet potatoes can be roasted a day ahead to save time.
- Use quinoa or cauliflower rice for a low-carb alternative.
- The tahini drizzle can be stored in the fridge for up to 3 days.
- Adjust seasoning to taste, especially salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Healthy, Contemporary American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
