Chicken & Sweet Potatoes with Rice & Beans
Fall is upon us and with cool air moving in, nothing sounds better than a hearty, flavorful home-made meal! Before you start your weekly pot of chili, give this recipe a try!
Makes: 4 Servings
Prep Time: 40 min.
Difficulty: Easy
Can Be Frozen? No
Cooking Instructions:
- Preheat oven to 400°.
- Place sweet potatoes and bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until softened and slightly browned, about 20 minutes.
- Place rice in a small saucepan. Add 2 cups water and a pinch of salt. Cover and simmer until the water is absorbed and the rice is cooked, about 20 minutes.
- In a small bowl, stir together the lime juice, canola oil and cumin.
- In a large bowl, combine the cooked rice, sweet potatoes, bell pepper, chicken, sweetcorn and black beans.
- Pour in the cumin vinaigrette and cilantro, and mix gently until well-combined. Divide between plates and garnish with more cilantro.
Nutritional Information:
Cal: 280
Protein (g): 14
Carbs (g): 35
Fat (g): 10
Fiber (g): 8
