- Grill the chicken: Season chicken breasts with salt, pepper, and a touch of olive oil. Grill over medium-high heat for about 6–7 minutes per side, or until golden on the outside and cooked through. Let rest for a few minutes before slicing to retain juiciness.
- Prepare the fried rice: In a skillet or wok over medium heat, sauté diced vegetables (such as carrots, peas, bell peppers, or onions) in a bit of oil. Add cooked rice and stir-fry until heated through and lightly crisped. Season with a splash of soy sauce, sesame oil, and freshly ground black pepper to taste.
- Roast the sweet potatoes: Peel and cube sweet potatoes, then toss with olive oil, salt, and a pinch of paprika if desired. Spread evenly on a baking sheet and roast at 400°F (200°C) for 25–30 minutes, flipping once halfway through, until tender and caramelized at the edges.
- Assemble the plate: Serve a generous scoop of veggie fried rice alongside the sliced grilled chicken and roasted sweet potatoes. Optionally, garnish with fresh herbs like parsley or a wedge of lemon for brightness.
Tips & Variations
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