Ingredients
Scale
- 1 cup cooked brown rice
- 1 boneless, skinless chicken breast (200g), diced
- 1 medium sweet potato, cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 cucumber, sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 avocado, sliced
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 200°C (400°F). Toss sweet potato cubes with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 20 minutes.
- Heat a pan over medium heat. Cook diced chicken for 6-8 minutes until fully cooked.
- In a small bowl, whisk lemon juice, honey, and Dijon mustard for the dressing.
- Assemble the bowl with rice, roasted sweet potatoes, chicken, cucumber, tomatoes, and avocado.
- Drizzle with dressing and serve immediately.
Notes
- Use quinoa instead of rice for extra protein.
- Add a sprinkle of sesame seeds for crunch.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting, Pan-Frying
- Cuisine: International
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg