Ingredients
Scale
- 2 cups cooked white rice
- 1 pound cooked shredded chicken
- 2 medium sweet potatoes, roasted and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup fresh spinach leaves
- 2 tablespoons chopped fresh parsley
- Optional: lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- In a large bowl, combine cooked rice, shredded chicken, roasted sweet potatoes, and spinach leaves.
- Garnish with fresh parsley and serve warm. Add lemon wedges if desired for a fresh squeeze.
Notes
- Feel free to add your favorite vegetables like bell peppers or cucumbers for extra freshness.
- This dish can be prepared ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, Assemble
- Cuisine: Healthy
- Diet: Gluten-Free, High-Protein, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg