Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast
- 2 large sweet potatoes
- 1 cup uncooked quinoa
- 1 head broccoli florets
- 1 medium red onion
- 1 ripe avocado
- 1 pint cherry tomatoes
- 5 oz spinach or baby greens
- Olive oil
- Lemon juice
- Dijon mustard
- Maple syrup or honey
- Garlic powder
- Paprika
- Salt
- Black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken with olive oil, salt, black pepper, garlic powder, and paprika; place on a baking sheet.
- Cube the sweet potatoes and toss them with olive oil, salt, and pepper; spread on another baking tray.
- Cook quinoa as per package instructions.
- Roast chicken and sweet potatoes in the oven for 25-30 minutes until the chicken reaches 165°F and sweet potatoes are tender.
- Assemble the bowls with quinoa as a base topped with roasted chicken, sweet potatoes, broccoli florets, diced red onion, halved cherry tomatoes, avocado slices, and spinach or baby greens.
- Drizzle with a dressing made from lemon juice, Dijon mustard, and maple syrup/honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 95mg