By Jennifer Bridges
Preheat the oven to 425°F (220°C).
Peel and dice the sweet potato into small cubes. Slice the bell pepper. Place both on a baking sheet with the broccoli florets.
Drizzle 1 tablespoon of olive oil over the vegetables and season with salt, pepper, and paprika. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly crispy.
Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
While the vegetables and quinoa are cooking, marinate the chicken. In a bowl, combine 1 tablespoon of olive oil, the juice of half a lemon, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and coat them in the marinade. Let sit for at least 10 minutes.
Heat a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until cooked through and nicely charred. Remove from the grill and let rest for a few minutes before slicing.
Make the tahini-lemon dressing by mixing the tahini with the remaining lemon juice and a tablespoon of water. Mix well until smooth, adding more water if necessary to reach the desired consistency. Season with salt and pepper to taste.
To assemble the bowls, divide the cooked quinoa between the serving bowls. Top with roasted vegetables and sliced grilled chicken. Drizzle with tahini-lemon dressing and serve warm.
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By Jennifer Bridges
This Main Course Chicken Healthy recipe is ready in 45 minutes and features Boneless skinless chicken breast, Quinoa (dry), Sweet potato and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 425°F (220°C).
Peel and dice the sweet potato into small cubes. Slice the bell pepper. Place both on a baking sheet with the broccoli florets.
Drizzle 1 tablespoon of olive oil over the vegetables and season with salt, pepper, and paprika. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly crispy.
Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
While the vegetables and quinoa are cooking, marinate the chicken. In a bowl, combine 1 tablespoon of olive oil, the juice of half a lemon, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and coat them in the marinade. Let sit for at least 10 minutes.
Heat a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until cooked through and nicely charred. Remove from the grill and let rest for a few minutes before slicing.
Make the tahini-lemon dressing by mixing the tahini with the remaining lemon juice and a tablespoon of water. Mix well until smooth, adding more water if necessary to reach the desired consistency. Season with salt and pepper to taste.
To assemble the bowls, divide the cooked quinoa between the serving bowls. Top with roasted vegetables and sliced grilled chicken. Drizzle with tahini-lemon dressing and serve warm.
Calories per Serving: 600
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