YIELDS: 6 PERSONAL SERVINGS 15 MINUTES PREPARE 30 MINUTES TO COOK 10 MINUTES ADDITIONAL TIME TIME TOTAL: 55 MINUTES
Crisp lettuce, roasted vegetables, almond rice, juicy chicken, and a cilantro sauce make up this Chicken Power Bowl. It’s a great and healthy dinner!
2 sweet potatoes, big
5 tblsp. extra virgin olive oil, divided
1 broccoli floret
1 cauliflower head
2 (4.3 oz) long grain & wild rice boxes
14 cup almonds, sliced
Season with salt and pepper to taste.
2 breasts of chicken
2 tblsp. seasoning (lemon pepper)
1 romaine lettuce head
Dressing with cilantro and lime cream
Preheat the oven to 425 degrees Fahrenheit.
Sweet potatoes should be peeled and cut into bite-size pieces. Toss the sweet potato chunks with 2 tablespoons olive oil and salt in a bowl. Arrange the sweet potatoes in an equal layer on a large sheet pan and set aside.
Broccoli and cauliflower should be washed, dried, and sliced into bite-sized pieces. Toss the broccoli and cauliflower pieces with 2 tablespoons olive oil, salt, and pepper in a mixing dish. Arrange the broccoli and cauliflower in an equal layer on a large sheet pan.
Roast sweet potatoes, broccoli, and cauliflower till soft and crisp in the oven (usually 20-30 minutes). Every 10 minutes, check the vegetables and flip them for even cooking.
Cook the wild rice according to the package directions while the vegetables are roasting. Before serving, garnish with sliced almonds.
Chicken breasts should be cut into bite-size pieces and fried in 1 tablespoon of oil. While the chicken is cooking, season it with lemon pepper seasoning.
Wash and chop romaine lettuce as the rest of the meal cooks.
Place lettuce in the bottom of the bowls, followed by an equal amount of broccoli, cauliflower, sweet potatoes, chicken, and wild rice. A creamy cilantro lime dressing should be drizzled over the bowls.