By Amanda Spencer
Preheat your oven to 200°C (390°F). Peel and cube the sweet potato, then toss with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes until golden and tender, turning halfway through cooking.
While the sweet potato is roasting, rinse the quinoa under cold water. Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
Season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Grill the chicken for 6-7 minutes on each side or until fully cooked through and nicely browned. Let rest for a few minutes, then slice.
To make the dressing, in a small bowl mix together tahini, lemon juice, minced garlic, salt, and pepper. Adjust consistency with a little water if needed.
To assemble the bowl, divide the cooked quinoa among serving bowls. Top with roasted sweet potatoes, baby spinach, sliced chicken, diced avocado, and crumbled feta.
Drizzle the tahini-lemon dressing over the top. Serve immediately, either warm or at room temperature.
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By Amanda Spencer
This Main Course Healthy Gluten-Free Dinner recipe is ready in 50 minutes and features boneless skinless chicken breasts, quinoa, sweet potato and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 200°C (390°F). Peel and cube the sweet potato, then toss with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes until golden and tender, turning halfway through cooking.
While the sweet potato is roasting, rinse the quinoa under cold water. Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
Season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Grill the chicken for 6-7 minutes on each side or until fully cooked through and nicely browned. Let rest for a few minutes, then slice.
To make the dressing, in a small bowl mix together tahini, lemon juice, minced garlic, salt, and pepper. Adjust consistency with a little water if needed.
To assemble the bowl, divide the cooked quinoa among serving bowls. Top with roasted sweet potatoes, baby spinach, sliced chicken, diced avocado, and crumbled feta.
Drizzle the tahini-lemon dressing over the top. Serve immediately, either warm or at room temperature.
Calories per Serving: 650
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