Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast
- 2 large sweet potatoes
- 1 head broccoli florets
- 1 medium red onion
- 1–2 ripe avocados
- 1 pint cherry tomatoes
- 5 oz spinach or baby greens
- 3–4 tablespoons olive oil
- 2–3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cube the sweet potatoes and place them on a baking sheet with the chicken breast. Drizzle with olive oil and season with garlic powder, paprika, salt, and black pepper.
- Roast in the oven for about 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and sweet potatoes are tender.
- While roasting, rinse quinoa under cold water, then cook in a pot with water or broth as per package instructions.
- Assemble your bowl by starting with quinoa at the base, followed by roasted chicken pieces, sweet potatoes, spinach, avocado slices, cherry tomatoes, and red onion.
- In a mixing bowl, combine ingredients for dressing and drizzle over the assembled bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 540
- Sugar: 8g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 100mg