By Jennifer Bridges
Preheat oven to 400°F (200°C).
Cut the sweet potato into small cubes, slice the bell pepper, and prepare the broccoli florets.
Toss the sweet potato cubes, bell pepper, and broccoli florets with 1 tbsp olive oil, salt, pepper, and half of the dried oregano. Spread them out on a baking sheet.
Roast the vegetables in the oven for 25-30 minutes or until tender and slightly crispy, stirring halfway through cooking.
While the vegetables are roasting, rinse the quinoa under cold water. Bring 1.5 cups of water to a boil in a saucepan, add the quinoa, and reduce the heat to low. Cover and simmer for about 15 minutes until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
Prepare the marinade for the chicken by mixing the juice of half a lemon, remaining oregano, paprika, salt, and pepper in a bowl. Coat the chicken breasts with this mixture.
Heat a grill pan over medium-high heat. Add 1 tbsp olive oil and grill the chicken breasts for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C). Let the chicken rest for a few minutes, then slice into thin strips.
For the dressing, mince the garlic and mix with tahini, the juice from the other half of the lemon, a pinch of salt, and 1-2 tablespoons of warm water to reach desired consistency.
Assemble the bowl by dividing the quinoa into two bowls. Top each with sliced grilled chicken, roasted vegetables, and drizzle with tahini-lemon dressing.
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By Jennifer Bridges
This Main Dish Healthy Gluten-Free Mediterranean recipe is ready in 40 minutes and features boneless skinless chicken breast, quinoa (dry), sweet potato and other delicious ingredients. Contains 600 calories total.
Preheat oven to 400°F (200°C).
Cut the sweet potato into small cubes, slice the bell pepper, and prepare the broccoli florets.
Toss the sweet potato cubes, bell pepper, and broccoli florets with 1 tbsp olive oil, salt, pepper, and half of the dried oregano. Spread them out on a baking sheet.
Roast the vegetables in the oven for 25-30 minutes or until tender and slightly crispy, stirring halfway through cooking.
While the vegetables are roasting, rinse the quinoa under cold water. Bring 1.5 cups of water to a boil in a saucepan, add the quinoa, and reduce the heat to low. Cover and simmer for about 15 minutes until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
Prepare the marinade for the chicken by mixing the juice of half a lemon, remaining oregano, paprika, salt, and pepper in a bowl. Coat the chicken breasts with this mixture.
Heat a grill pan over medium-high heat. Add 1 tbsp olive oil and grill the chicken breasts for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C). Let the chicken rest for a few minutes, then slice into thin strips.
For the dressing, mince the garlic and mix with tahini, the juice from the other half of the lemon, a pinch of salt, and 1-2 tablespoons of warm water to reach desired consistency.
Assemble the bowl by dividing the quinoa into two bowls. Top each with sliced grilled chicken, roasted vegetables, and drizzle with tahini-lemon dressing.
Calories per Serving: 600
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