YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Sweet Potato Rice Bowl
Tender grilled chicken breast and roasted sweet potato cubes served over a bed of fluffy brown rice and fresh spinach, topped with creamy avocado.
INGREDIENTS
5.5 oz Chicken Breast
0.5 cup cooked Brown Rice
1 cup cubed Sweet Potato
1 tsp Olive Oil
0.25 Avocado
1 cup Baby Spinach
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and caramelized.
Season the chicken breast with your favorite clean spices like garlic powder, onion powder, and black pepper.
Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken rests, prepare the bowl by placing the fresh baby spinach and warm brown rice at the base.
Slice the grilled chicken into strips and add it to the bowl along with the roasted sweet potatoes.
Top the bowl with fresh sliced avocado and a squeeze of lime juice if desired before serving.